A to Z

Jean-Christophe Novelli's bundle of beefy joy sees pungent aubergine, sun-dried tomatoes and anchoïade wrapped in crêpes and puff pastry

Enjoy a wonderfully flavourful seafood soup with Alex Mackay's elegant version of a classic French dish

Ed Baines's fabulous Aioli packs a powerful punch, and makes a perfect partner to all manner of things... apart from vampires, that is!

Tom Parker Bowles shows how easy it is to make this class French dish of mashed potatoes with cheese and garlic

Save on cutlery with this all-in-one tuna niçoise, which has tuna, egg and olives folded into the bread dough - a great one for the picnic hamper

Braised shallots and garlic add a richness to Anton Edelmann's luxurious recipe for a savoury tart, topped with foie gras

Ed Baines rustles up almondy, garlic-rich aioli - a flavoursome accompaniment to a host of dishes

Impress your dinner guests with Michel Lemoine's sophisticated recipe for an elegant dessert combining flavours and textures to good effect

Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

Eric Lanlard adds the classic French combination of apples and Armagnac to this sumptuous prune cake