French recipes: from galettes to Provençal stews

Hearty green lentils, golden-brown mushrooms and a bright mustard vinaigrette turn sourdough bread into a complete lunch. Tarragon adds an anise-like, herby note.

A thin layer of soft almond filling, ripe plums and golden puff pastry: this open tart balances richness with freshness. Serve it lukewarm or at room temperature, cut into neat slices.

Black olives, capers and anchovies make a robust, savory tapenade brightened with fresh lemon zest. Spoon it onto crisp toast and serve with thin slices of fennel for a light, crunchy contrast.

Crusty baguette, thin slices of roast beef and crisp cornichons: with tarragon mayonnaise and watercress, this generously filled lunch stays fresh and balanced.

Hearty chickpeas, juicy grapes and crisp celery get a kick from Dijon mustard and red wine vinegar. Tarragon and toasted walnuts make this a fresh, satisfying lunch; delicious with crusty bread.

A golden-brown ring of choux pastry, filled with airy mousseline cream and homemade hazelnut praline. The ring is baked until sturdy enough to hold the generous filling, while toasted hazelnuts bring a deep, slightly bitter caramel flavor.

Bostock turns day-old brioche into a rich breakfast pastry: soft slices soak up sugar syrup and bake to a golden brown under a layer of almond cream and sliced almonds. Serve them warm, when the top is crisp and the middle is still soft.

Tender pears poached in vanilla syrup, a scoop of cold vanilla ice cream and warm dark chocolate sauce: this French dessert is simple, but it’s all about the contrast between fruit, ice cream and chocolate.

These little savory cakes combine briny green olives with fresh lemon and fragrant rosemary. Serve them warm as a starter or first bite with a glass of aperitif.

Crisp on the outside, light on the inside and full of savoury Comté, these little French cheese puffs make an elegant starter served warm. Finely chopped chives add a fresh, gently oniony note.

These little French pastries pair a deeply caramelized exterior with a soft, almost custard-like center. The batter needs to rest for a day, but otherwise they mainly call for patience while baking.

Crispy white bread, ham and melting Gruyère under a golden layer of béchamel: this French bistro sandwich makes a hearty lunch that’s best served straight from the oven.

Light, airy yeast cakes soak up warm sugar syrup with rum and still keep their springy crumb. Orange segments and unsweetened whipped cream add freshness and a creamy contrast.

This warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.

Thin, crunchy celery and firm pear get a fresh yogurt dressing with lemon and mustard. Blue cheese and toasted walnuts add saltiness and depth; serve the salad straight away, while the pear is fresh and the celery is crisp.

Large roasted onions become edible bowls for a hearty filling of pearl barley and golden-brown mushrooms. A green salad with mustard vinaigrette keeps things fresh.

Thin potato slices cooked in clarified butter until they form a golden-brown cake: that’s the beauty of Pommes Anna. Chive oil and tangy mustard seeds give this classic French potato dish a herby, slightly sour finish.

Gently poached salmon with a velvety cream sauce in which fresh sorrel wilts in seconds. Boiled baby potatoes make it a complete French-inspired main course.

Golden-browned chicken thighs gently cook in a sauce of shallots, white wine, vinegar and tomato. A splash of cream makes it smooth and rich, while the vinegar adds a fresh, savory counterpoint.

This Breton baked custard develops a deep golden-brown top and a soft, firm center. Dried prunes add fruity sweetness to every slice.

Golden-brown toasted bread topped with a creamy ragout of sautéed mushrooms: this croûte from the Jura is a hearty French main course, served with a fresh salad on the side.

These stuffed courgettes combine gently cooked courgette with a savoury filling of stale bread, minced beef, onion and Provençal herbs. The tops turn golden in the oven; serve them warm as a main course.

Thin slices of eggplant get a light coating that fries up golden and crisp, while the flesh turns tender. Parsley, garlic and lemon add a fresh, savory finish.

Thin slices of potato slowly turn golden and tender in the pan, then melting cheese pulls through them in savoury strands. Serve this hearty Auvergne classic straight from the pan with a fresh green salad.