French recipes: from galettes to Provençal stews

Creamy deviled eggs with a fresh tang of vinegar, a little Dijon mustard and salty capers. Serve them as a side dish with lunch or set them out on a buffet.

Ripe tomatoes cook slowly with shallot, garlic and thyme until they form a soft, concentrated sauce. Serve this French tomato fondue with fish, an omelet or a thick slice of grilled bread.

Thin slices of pumpkin slowly cook in garlic cream and are topped with a golden-brown layer of Comté. This rich, savory gratin goes well with roast chicken or a simple green salad.

Thin slices of aubergine and ripe tomato bake slowly with garlic, thyme and olive oil until tender and lightly golden in places. Serve this Provençal tian warm or at room temperature, with bread and a green salad.

Gently baked eggs with cream and tarragon: the whites are just set around the edges, while the yolks stay soft. Serve warm with toasted bread and a fresh, slightly bitter salad.

Slowly braised tomatoes soak up white wine, lemon and warming spices while keeping their shape. Serve them chilled or at room temperature as a starter, with bread to mop up the fragrant cooking juices.

A golden, sturdy pastry crust encases a juicy filling of chestnut mushrooms, oyster mushrooms, shallot and thyme. Serve the tourte in wedges with a green salad for a vegetarian main course.

Al dente broccoli gets a warm, nutty butter sauce with lemon and parsley. A simple French-inspired side dish that goes well with roast meat, fish or lentils.

Soft, slightly smoky eggplant flesh gets a fresh lift from lemon and parsley. Spoon the spread onto crisp toast and serve with radishes and a green salad for lunch.

Tender salmon and herby spinach wrapped in golden puff pastry. The trick to a crisp bottom: make sure the spinach filling is very dry and let the fish rest briefly after baking.

A golden-brown, buttery gâteau basque with a soft centre of vanilla pastry cream. The sturdy crust holds the creamy filling inside; let the tart cool completely for neat slices.

Firm, creamy eggs with smooth homemade mayonnaise, tangy cornichons and chives: a simple French starter where timing and a good emulsion make all the difference.

Ripe tomatoes stuffed with seasoned ground meat, shallot, garlic and parsley: in the oven, the tomatoes soften and the filling develops a golden-brown crust. Delicious with rice or crusty bread to soak up the tomato juices.

Golden-edged sautéed mushrooms go into a soft omelette with butter and parsley. Serve with a green salad and bread for a simple, complete meal.

Airy poached meringues float on cold vanilla sauce. Toasted almonds and delicate caramel threads give this French dessert a creamy, crunchy finish.

First, sear the mushrooms well so they develop golden-brown edges and deep flavor. Then white wine, a little stock and cream make a smooth sauce, brightened with parsley and lemon.

Tender cauliflower florets under a light béchamel sauce, topped with a golden layer of Gruyère. Serve this gratin as a vegetarian main course with crusty bread and a fresh salad.

In this clafoutis, juicy cherries disappear beneath a thin batter of egg, milk, flour and sugar. In the oven, it sets into a soft, lightly custardy center with golden-brown edges: simple to make and best served lukewarm.

Poached eggs in a rich red wine sauce with bacon, mushrooms and shallots: a Burgundian classic hearty enough to serve as a main course. Toasted bread soaks up the sauce and runny yolk.

Flaky puff pastry cases with a creamy mushroom ragout: brown the mushrooms well first for a rich, savory filling.

Roasted aubergines stuffed with soft bread, garlic, herbs and Corsican brocciu: hearty and savoury, with a fresh tomato sauce on the side. Ricotta is a practical substitute if brocciu is unavailable.

Ripe tomatoes with garlic, parsley and golden breadcrumbs: a French side dish with soft, juicy tomatoes and a crisp topping.

Slow-cooked chicken thighs, a little cooking liquid and butter come together in a soft, savory spread. Cornichons and mustard add tang and a little bite; toasted bread provides just the right crisp contrast.

Roasted aubergine is filled with juicy tomato, garlic and parsley, with breadcrumbs for a golden, crisp topping. Serve the halves lukewarm with a fresh green salad: a substantial lunch with soft and crunchy textures.