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French Kitchen and French Market highlights
Fran Warde's collaboration with novelist Joanne Harris offers a wide range of French classics to make the most of seasonal produce – here Fran selects a few of her personal favourite dishes.
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Recipes
11 recipes
246 cal
Chèvre aux Figues
1437 cal
Cassoulet Toulousain
577 cal
Terrine de Campagne
460 cal
Pissaladière
376 cal
Roast Tomato Tart
491 cal
Jean Sorin’s Fisherman’s Stew
(2)
726 cal
Coq au Vin
636 cal
Pork with Blackcurrant
196 cal
Boulangère Potatoes
(1)
331 cal
Ratatouille
863 cal
Gâteau Lawrence
(1)
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