FCA content editor 18/11/21 FCA content editor 18/11/21

ONION AND MEAT TART

The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made.

Kate Blenkiron 21/10/21 Kate Blenkiron 21/10/21

GREEK-STYLE MUSHROOMS

Champignons a la Greque, a greek style mushroom recipe, is a cold starter that will surprise you.

Kate Blenkiron 21/10/21 Kate Blenkiron 21/10/21

BURGUNDY SALAD

Kate Blenkiron 16/9/21 Kate Blenkiron 16/9/21

BRITTANY QUATRE QUARTS

Brittany’s Quatre Quarts (Four Quarters) cake is a French version of the pound cake – a cake for total beginners and a great place to start if you have no knowledge of baking. All you need is 4 simple ingredients plus one flavouring of your choice.

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.

Kate Blenkiron 12/8/21 Kate Blenkiron 12/8/21

LADY FINGER BISCUITS

Sponge lady fingers (Biscuit a la cuillere in French) are versatile biscuits used for many things in French patisserie.

FCA content editor 8/7/21 FCA content editor 8/7/21

FINANCIER CAKES

Financiers are bite sized almond cakes flavored with a beurre noisette ('hazelnut butter)

21/6/21 21/6/21

Chicken in riesling

A regional dish from Alsace, chicken sautéed in stock and Riesling.

Kate Blenkiron 17/6/21 Kate Blenkiron 17/6/21

ALLUMETTES AU FROMAGE

Allumettes au fromage is a cheese pastry snack that is eaten during pre-dinner drinks in France.

11/6/21 11/6/21

Chicken Gaston Gerard

Kate Blenkiron 10/6/21 Kate Blenkiron 10/6/21

SHORTCRUST PASTRY

A shortcrust pastry that is easy and tasty and can be made in a minimum amount of time. This shortcrust (or pie crust) can be used for savoury or sweet preparation.