french

“One summer in Provence, I tasted fish topped with black-olive tapenade and wrapped in brik pastry, which is that wonderfully crisp, crepe-like North African pastry reminiscent of phyllo. I made the dish several times and in the end decided that I actually prefer green-olive tapenade to black, because it’s lighter and fruitier. And, frankly, I find the whole thing tastier and prettier without the pastry.”

“A puddingy slice of chocolate with the flavour intensity of a good truffle and just the right degree of wobble is a perfect pairing for a cookie crust. This is a sophisticated dessert to end a late-night dinner with friends.”

This recipe is inspired by a traditional French side dish that's made with lettuce and peas. Our modern version has all of its crunch and even more flavour.

This Provençal dish of simmered vegetables adapts deliciously to the grill, which imparts to it a slightly smoky character.

Sautéed mushrooms and a splash of red wine keep these burgers marvellously juicy.