This very simple, fresh dish is ideal as a first course.
This cheesy bread and butter pudding is one of the best brunch dishes I have come across. It has to be prepared the night before, which makes for a flying start the next day.
Use curly endive, radicchio and other salad leaves that have a bit of bite.
This chicken casserole from the Beaujolais has become a favourite dish in Parisian bistros over the last few years. The quality of the vinegar is important, and it is also important that the vinegar be reduced over a high heat so the finished dish has an interesting tang rather than being too sharp.
This classic apple pie recipe is a family favourite.
Be generous with the apples. The special feature of this pie is that the apples are added to the pastry uncooked. They need to be tightly packed and piled high. They will subside somewhat as they cook.