The French Revolution

STEAK MINUTE Minute Steak

FILETS DE MAQUEREAUX À LA MOUTARDE Grilled Mackerel Fillets with Mustard

SOUPE DE TOMATES Roasted Tomato Soup Roasting the tomatoes concentrates their flavour beautifully and this is still an easy soup to make. I like to use plum or Roma tomatoes but any kind will do. The anchovies add depth of flavour and umami, but if you don’t want to include them, adjust the seasoning. Serve the soup with pistou (see here) or a driz

SOUPE DE FENOUIL ET ROUGET Fennel Soup with Red Mullet Fennel and red mullet were made for each other – their flavours go together perfectly. If mullet is not available, this soup is also good made with gilthead bream.

NOUILLES AUX CREVETTES ET PISTOU Pasta with Prawns & Pistou People are often surprised to learn that pasta is a staple in France, eaten on an almost daily basis. Dried egg pasta, such as tagliatelle or fettuccine, is perfect for this recipe, but any shape will do.

CAVIAR D’AUBERGINE FUMÉE Smoked Aubergine Purée Aubergine dishes can be rather heavy and oily, but cooking the aubergines whole like this means that you don’t need lots of oil but the result is still smooth and delicious. Serve the purée with crudités or croutons as a snack or an appetiser.

POTAGE DE MAÏS ET CREVETTES GRISES Sweetcorn & Brown Shrimp Soup This is a light but satisfying soup. You only need a little crème fraîche but it adds a nice touch of acidity to offset the naturally sweet sweetcorn.

SOUPE DE CRESSON ET ÉCREVISSES Watercress & Crayfish Soup As a child, I used to go gathering wild watercress and fishing for crayfish with my parents so this soup reminds me of those days. Crayfish, by the way, are small freshwater crustaceans, related to lobsters. This is a tasty and nutritious soup, with only a tiny amount of cream added to e

GIGOT DE LOTTE PIQUÉ À L’AIL ET ROMARIN Monkfish Cooked in the Style of Lamb