French recipes: from galettes to Provençal stews

Thick wedges of white cabbage develop dark, slightly sweet edges in a hot pan while staying firm inside. A silky beurre blanc with cornichons brings buttery richness and a fresh counterpoint; rye breadcrumbs and chives finish the plate.

Salt cod is gently poached and stirred with warm milk and olive oil into a creamy, airy brandade. This version has garlic, no potatoes, and a golden-brown finish from the oven; serve with crusty bread and lemon.

In a hot oven, Belgian endive develops deeply browned, slightly bitter edges and a softer center. A quick beurre noisette with orange brightens things up with fresh, nutty notes, while toasted hazelnuts add a satisfying crunch.

A sturdy, crisp-baked crust with a soft filling of eggs, cream and bacon: this Quiche Lorraine sticks to the savoury classic, without cheese. Delicious for lunch or dinner, warm or at room temperature.

Thin buckwheat galettes with ham, melted Gruyère and an egg with a soft yolk. A hot frying pan and a lid give the egg white time to set without drying out the galette.

Tender green lentils soak up a sharp orange and Dijon mustard vinaigrette. Raw fennel adds a fresh crunch, while toasted hazelnuts bring a hearty, nutty bite.

We fill thin buckwheat crêpes with golden-brown mushrooms, thyme and nutty beurre noisette. A fresh green salad and toasted buckwheat groats complete the dish.

Well-roasted cauliflower, lentils with crisp edges, and a fresh French sauce with egg, mustard, capers, and herbs. A vegetable-forward main course with creamy, tangy, and savory flavors in every bite.

In this Provençal vegetable stew, the aubergine, courgette, pepper and tomato are browned separately first. Then they simmer gently together: this keeps each vegetable’s flavour distinct and stops the dish from becoming watery.

Thick slices of sourdough bread get a creamy layer of goat cheese and warm, briefly grilled apricots. Thyme, black pepper and toasted walnuts add herbiness and crunch; a little honey rounds out the fresh, savory flavors.

This savory tart from Nice pairs a thin, airy bread-dough crust with gently stewed onions, salty anchovies and black olives. The onions don’t brown: their mild sweetness is the perfect counterpoint to the savory topping.

Gently roasted leeks are browned in a pan and served with a tangy Dijon vinaigrette. Hazelnuts and crispy lentils add a satisfying crunch to the tender vegetables.