The French Revolution

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

VELOUTÉ DE POIS CHICHES ET HARISSA Chickpea & Harissa Soup It’s fine to use canned chickpeas and ready-made harissa to make this a really quick soup – it tastes just as good. It’s a nourishing, hearty dish and great served hot on a chilly winter day but also good cold.

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.

ASPERGES GRILLÉES AUX NOISETTES Grilled Asparagus with Hazelnuts A lovely vegetable dish to serve as a starter or with grilled fish, this is a real celebration of asparagus. It’s best made with medium-sized green spears.

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

DAURADE ROYALE EN CROÛTE DE SEL Gilthead Bream Cooked in a Salt Crust

FILETS DE MAQUEREAUX À LA MOUTARDE Grilled Mackerel Fillets with Mustard

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.