Oh là là! Impress with some classic French recipes

Master the French classics for a menu that’s magnifique

Moules marinière

Serves 4

1.75kg mussels

15g butter

2 garlic cloves, finely chopped

3 shallots, finely chopped

100ml dry white wine

120ml double cream Handful of fresh parsley leaves, coarsely chopped

A squeeze of lemon and crusty bread, to serve

● Wash the mussels under cold running water. Discard any that are open and won’t close when lightly squeezed, as well as any with cracked shells.

● Add the butter to a large pan on a low heat then gently soften the garlic and shallots until translucent.

● Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then while steaming.

● Add the cream and chopped parsley then remove from the heat. Stir gently to combine.

● Spoon into four large warmed bowls and serve immediately with lots of crusty bread and a squeeze of fresh lemon.

Tartiflette

Serves 4

1kg King Edward or Maris Piper potatoes, peeled

250g bacon lardons

2 shallots, finely chopped

2 garlic cloves, crushed

100ml white wine

200ml double cream

Sea salt and freshly ground black pepper

A few sprigs of thyme

450g mature Cheddar cheese, grated

● Preheat the oven to 200°C/ fan 180°C/gas mark 7.

● Cook the potatoes in a large saucepan of salted boiling water for 5 minutes, or until tender.

● Drain and set aside to cool slightly.

● Meanwhile, heat a frying pan until hot and fry the bacon lardons, shallots and garlic for 4-5 minutes, until golden brown. Add the white wine and continue to cook until most of the liquid has evaporated.

● Slice the potatoes thickly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper plus a few sprigs of thyme.

● Sprinkle over the grated cheese and bake in the oven for 20 minutes or until the cheese is golden brown and bubbling.

Tarte au citron

Makes 4

400g chilled, sweet

shortcrust pastry

6 lemons

300g caster sugar

6 eggs

70g butter, cut into

small pieces

1 tbsp of icing sugar to dust Fresh raspberries, to serve

● Preheat oven to 180°C/ fan 160°C/gas mark 4.

● Roll out the pastry and line four greased loosebased tart tins with it.

● Bake blind for 10 minutes at 180°C. Leave to cool then reduce the oven temperature to 150°C/gas mark 2.

● Remove the zest from the lemons with a grater and juice.

● Add the zest and lemon juice to a pan and warm gently.

● Add the sugar and eggs to the lemons and mix with a spatula. Gently cook on a medium heat, stirring continuously until the mixture starts to bubble (be careful not to let the eggs scramble).

● Add the chopped butter to the mixture, stir in and allow to melt.

● Pour the mixture into the pastry cases and leave to stand for 10 minutes. Place in the oven for 15 minutes. Remove and allow to cool completely.

● Remove the tarts from the tins, dust with icing sugar and serve with raspberries.