French

Ooh la la! Delia's pulled out all the stops with a terrific selection of the very best of French cuisine, from steaks and salades to snacks such as Croque Monsieur.

 
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CroquemboucheServes 6-8 (makes about 30)

Croquembouche

So light it almost floats, choux pastry is one of the simplest things to make – and one of the most versatile. This recipe guarantees perfect choux buns then transforms them into a golden croquembouche.

 
 
Sauté Potatoes LyonnaiseServes 2

Sauté Potatoes Lyonnaise

This is the basic method for making sauté potatoes, but if you prefer them plain, simply leave the onion out. The secret of really crisp sauté potatoes is, first of all, to use olive oil and, secondly, to use two or three frying pans so that the pota

 
 
AnchoïadeServes 1

Anchoïade

This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!

 
 
Chicken VéroniqueServes 1

Chicken Véronique

Tarragon, wine, grapes and cream complement chicken beautifully in this classic summery French dish to serve one.

 
 
Braised Steak au PoivreServes 1

Braised Steak au Poivre

This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!

 
 
Provençale Crusted Cod with Provençale TomatoesServes 1

Provençale Crusted Cod with Provençale Tomatoes

This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.

 
 
Camembert CroquettesServes 6 as a starter

Camembert Croquettes

These make a delicious first course if you're entertaining, or would serve you well as a light, summery lunch. Either way, they're excellent surrounded by crisp, dressed salad leaves or on a bed of tomato salad with fresh basil. Ripe Camembert is ess

 
 
Fast-roast Chicken with Lemon and TarragonServes 4

Fast-roast Chicken with Lemon and Tarragon

Who’d have thought you can roast a whole chicken in just 45 minutes? Well you can, with succulent results. This adaptable recipe is brilliant whatever herbs you use, so if tarragon isn’t available try rosemary, sage or thyme.

 
 
Individual Crème CaramelServes 1

Individual Crème Caramel

This is a one-person portion (a man-sized portion almost!) that is made in a 4½ inch (11 cm) ramekin. It is possible, I've discovered, to cook it on top of the stove (see note at end of recipe), but I have to say I've come to the conclusion it's less

 
 
Red Onion Tarte TatinServes 6 as a starter or 4 as a main course

Red Onion Tarte Tatin

Simply the old favourite apple tarte Tatin turned into a savoury version, red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. The cheese and thyme pastry provides the perfect background.

 
 
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