French recipes

Prepare the salad by mixing together all of the ingredients in a bowl apart from the lemon juice and the tune, allow the flavours to combine for at least half an hour, but do not put in the fridge. Check for seasoning.

Set the oven to 140C. add the cream and milk to a heavy bottomed pan and heat slowly until almost boiling, add the coffee and Tia Maria. In a seperate bowl beat the egg yolks until pale and creamy

Put egg yolks and sugar in a bowl over pan of barely simmering water. Whisk until light and creamy, then remove from the heat and add the cream.

First, make the sauce. This can be done well ahead of time. Heat the olive oil in a wide saucepan. Add the shallots, herbs and garlic and sweat for a few minutes until softened. add the meat trimmings

Heat the oil in a deep pan. Add the mustard seeds and as they begin to pop, add the ginger, chillies and curry leaves. Remove from heat and cool. (See Cook's tip)

Heat a casserole pan until really hot and add about a tbsp of oil. Fry the lamb until browned all over. Make sure and get some good colour on the meat at this stage as it will enhance the flavour of the finished dish

Remove from the pan into a bowl with a slotted spoon and set aside. Add a further 2 tbsp oil to the pan and saute the mushrooms over ahigh heat, stiriing frequently for about 7 minutes until browned and softened. Add the wine and cook until it has reduced away

Put the pork, garlic, 1 thyme sprig and brandy in a bowl. Cover and leave to marinate overnight in the fridge.

Peel and slice the onions. Heat butter and oil in a large pan and add sugar and bay leaf.