La Recette du Jour

The original is a Nigel Slater recipe, considerably modified by me to suit local circumstances.

Recipe for Thirty-Minute Trifle »

There seems to be a great mystique surrounding Tarte Tatin but it really isn’t difficult to do. After all, the original Tatin was allegedly an accident! Credit for this version: the ever-reliable Mireille Johnston

The best implement to cook it in is a heavy frying pan (preferably non-stick) that will go in the oven. But if you don’t have a suitable one, you can cook the apples in a frying pan, then tip them into a cake tin and cover with pastry.

Note: I often just buy ready-made pastry for this rather than making it.

Recipe for Tarte Tatin »

A classic French dessert, and this version is absolutely divine. The method for the pastry is unusual, to say the least, but it produces a nice crisp, biscuity pastry which is ideal for this type of tart, as well as for fruit tarts. The quantity given will make three tart shells, but you can keep it in the fridge for a few days, or freeze it. See the recipe for prune and Armagnac tart for another excellent way of using it.

The filling is based on a Delia Smith recipe. I wasn’t sure about the cream, but it creates a lovely balance between creaminess and the sharpness of the lemon. Well worth repeating.

Recipe for Tarte au citron »

A good way of using melons that are not as tasty as they might be. We use the local Charentais melons (which are wonderful), but you could use any sweet melon (ideally with orange flesh, because it looks nice).

Recipe for Strawberry and melon salad »

A wonderful pudding from Jane Grigson — if I had to name my favourite pudding ever, this would be it, and virtually every guest who’s ever tried it has had seconds and begged for the recipe. One of the good things about it is that it doesn’t matter if the sponge is a bit heavy; as long as the pears are good and caramelised it will be simply wonderful! It also doesn’t matter if the pears aren’t very tasty.

Recipe for Springfield pear cake »

The French magazine where I found this recipe described it as “trifle” — it’s not much like British trifle, but it’s light, refreshing, and a bit less calorie-laden! Serve in tall straight glasses.

Fermented milk is available in supermarkets in France — I haven’t seen it elswhere, but it’s rather like very thin yogurt. Maybe buttermilk would do, or even Actimel).

Serves 4. Assemble no more than half an hour before eating, or the meringues will go soggy.

Recipe for Red Fruit Trifle »

A sumptuous and extravagant tart courtesy of Marco Pierre White. It may not sound exciting but it really is delectable.

Recipe for Prune and Armagnac tart »

This turned out to be an excellent way of turning a tasteless supermarket-bought pineapple into something juicy and full of flavour. It looks lovely as well: a glossy circle of golden, glistening slices of pineapple tinged with brown.

Recipe for Pineapple tarte tatin »

Instead of buying ready-made cream desserts from the supermarket, make these instead — they take only minutes to do and are much nicer.

Recipe for Petits pots de crème au citron »

Original recipe by Aldo Zilli. Serve with a coulis of raspberries or mixed red fruit or, if calories and cholesterol are no object, with butterscotch sauce.

Recipe for Panna cotta »