Kitchen countertop with a colander filled with peeled potatoes, surrounded by various kitchen items including utensils, plates with food, and a sink with a soap dispenser.

FRENCH RECIPE CATALOGUE

What are we cooking today?

Article
Baking
Baking & Desserts
Drinks
Fish and Seafood
How-To
Lunch
Mains
Salad
Sauces
Sides
Small Bites
Snack
Soups
Starters
Vegetarian

FCA content editor 5/8/26 FCA content editor 5/8/26

RED WINE LAMB STEW

Lamb marinated with onion, tomato, aromatics, bacon and pork rind, then sealed into the pot with a simple bread dough before being slow cooked.

FCA content editor 11/6/25 FCA content editor 11/6/25

MULLED WINE

If you’ve never made mulled wine before, this is a perfect starting point. We’re building a deeply spiced syrup first—this step keeps the alcohol from evaporating and ensures every glass is rich, warming, and packed with flavour. With citrus, vanilla, bay, and a few well-chosen spices, this version is comforting without being overly sweet or cloying.

FCA content editor 14/9/21 FCA content editor 14/9/21

POIRE A LA BEAUJOLAIS

Poire a la Beaujolais is an old recipe for poached pears dating from the 19th century.