Traditionally this sort of pork pate (or more correctly, terrine, since it has no crust) contains pork liver and egg to bind. This version uses leeks instead for a fresher flavour and a lighter result.
There are as many versions of this regional speciality in Southwest France as there are towns.
This Alsatian speciality shows the German influence on the region’s cuisine. Strasbourg is renowned for its pork and beef sausages – use them if you can.
The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish.
Use the best pork chops for a tender result. This sauce is equally delicious with veal or chicken.
Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products
The colourful spicy cuisines of French colonial North Africa have left their mark on French cooking. Tagine, named after the conical-shaped pottery dish in which it is cooked, is a favourite.
A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French beans and especially turnips!
Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.
This recipe is perfect for entertaining. You can coat the lamb with the crust before your guests arrive, and put it in the oven when you sit down for the first course.