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Moules marinière with cream, garlic and parsley

by Rick Stein
Main course

Serves 4-6

Prep: <30 mins

Cook: 10-30 mins

Moules marinière with crusty bread

by James Martin
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

Moules marinière with garlic and parsley breadcrumbs and French fries

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Mussels marinière

by James Martin
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Mussels, sausage and leeks on sourdough

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Mussels with poulette sauce

by Rick Stein
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Mussel, pumpkin and saffron soup

by James Martin
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Mussel stew with garlic

by Michel Roux Jr.
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Normandy apple tart

by Matt Tebbutt
Desserts

Serves 6–8

Prep: <30 mins

Cook: 1-2 hrs

Olive sourdough fougasse

by Paul Hollywood
Cakes and baking

Makes 2 loaves

Prep: >2 hrs

Cook: 10-30 mins

Opera cake

by Mary Berry
Cakes and baking

Serves 8

Prep: <30 mins

Cook: >2 hrs

Orange caramel custard

by Simon Hopkinson
Desserts

Serves 4

Prep: <30 mins

Cook: >2 hrs

Crème brûlée

by Simon Rimmer
Desserts

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Our special cassoulet

by The Hairy Bikers
Main course

Serves 6

Prep: <30 mins

Cook: 1-2 hrs

Oxtail with pancetta and grapes

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Oxtail poutine and butter-fried steak with golden garlic

by Richard H Turner
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Pain au lait

by Richard Burr
Cakes and baking

Makes 12 buns

Prep: 1-2 hrs

Cook: 10-30 mins

Pain perdu with roasted fruits and glazed almond sabayon

by Matt Tebbutt
Desserts

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Pan-fried monkfish with mussels

by Daniel Galmiche
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Pan-fried sirloin steak with red wine and snail sauce

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Pan-fried sea bass, poached oysters, sage, capers and brown butter

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Paris-Brest

by Angela Hartnett
Cakes and baking

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Paris-Brest

by Mary Berry
Cakes and baking

Makes 4 Paris-Brest pastries

Prep: <30 mins

Cook: 30-60 mins

Parmesan French toast

by Nigella Lawson
Brunch

Serves 1–2

Prep: <30 mins

Cook: <10 mins

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