The French Revolution

STEAK MINUTE Minute Steak

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

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

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

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.

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.

OEUFS BROUILLÉS AUX ANCHOIS ET OLIVES Scrambled Eggs with Anchovies

CALAMAR BRAISÉ AU VIN ROUGE Braised Squid in Red Wine This is a hearty dish that has bags of flavour, but is low in fat, and never fails to impress. Squid should be cooked briefly over a high heat, or for a long time over a low heat until tender, as in this recipe. Serve with boiled potatoes or some Camargue red rice (see here) to soak up the delic

VELOUTÉ D’ÉPINARDS Spinach Soup A vibrant, green soup that’s full of goodness – what’s not to like? You could add some bacon or smoked chicken if you like, but for me, just some toasted bread with tapenade (see here) or aïoli (see here) hits the spot with this.