This time I decided to make my Flammkuchen with Potatoes and Rosemary as that’s what I had left in the pantry and the result was absolutely delicious. There is nothing I love more than the taste of crunchy oven baked potatoes - on top of crunchy Flammkuchen and in between them a layer of Crème Fraiche. I also tried to make a vegan version using this vegan cheese spread and the taste was incredible.

Nothing says French cooking more than Beef Bourguignon. It is definitely not a “quick recipe” but it will definitely take you on a journey through France and through was is traditional french cooking. This beef bourguignon recipe has been taken from Julia Child’s cookbook - the woman who brought French cooking to the United States and who, with her television presence also made French cuisine even more famous than it was.

Hachis Parmentier is the french version of a Sheperd’s Pie. It is a pie made of minced meat with a crust or topping of mashed potatoes. Maybe when thinking of French food this pie doesn’t come to mind but it has been popular in France since the 17th century when Antoine Parmentier convinced King Louis XVI that this dish could fight famine.

Tarte Tatin - named after the hotel serving it as its signature dish, the Hotel Tatin in Lamotte Beuvron. The Tarte Tatin is a pastry in which the fruit is caramelised in butter and sugar before the tart is baked - an absolute must try if you love apples and pies!

For those who have never had Flammkuchen, it is the french version of a pizza, simply thinner and easier to make (and you don’t need yeast or baking powder)! Originating from Alsace, a historical region in Northwestern France bordering Germany and Switzerland, Flammkuchen is generally eaten with Creme Freche, Bacon and Onions but you can really top it with anything you would like.

Our second dish on our French Week is Pears in Pijamas, douillons aux poires in french. This beautiful dessert is a culinary specialty from Normandie and can be made with both apples and pears.

We love ratatouille because it’s easy and because the flavours blend so well together.