Discover 3 French recipes, from quick favourites to slower weekend cooking.
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◷ 50 mineasy
Golden chicken thighs and creamy white beans in a light Dijon, white wine and fresh-tarragon pan sauce, finished with a little butter rather than cream. Allow about 50 minutes; batch searing or thicker thighs will take longer.
Oct 12
◷ 172 minmedium
A crisp, homemade shortcrust shell filled with smoky bacon and tender egg-and-cream custard, without cheese or onion. Allow about 3 hours, including chilling and resting; additional chilling or baking may extend this.
Oct 4
◷ 120 minmedium
Deeply caramelised onions simmer in beef stock and dry white wine, then are topped with toasted baguette and bubbling Gruyère. Allow about 2 hours for this richly savoury soup.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 11 minutes. Cooking takes 39 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken thighs, ideally 4 large pieces, fine salt, freshly ground black pepper, olive oil, olive oil. Equipment: Heavy-based 30 cm sauté pan with a lid, approximately 3 litres capacity, Tongs and a heatproof spoon, Measuring jug and kitchen scales, Colander, Chopping board and knife, Instant-read food thermometer, Separate plates for partially cooked and fully cooked chicken, Kitchen paper and a heatproof container for discarded fat.
Kitchen tip: The schedule assumes one searing batch and unburnt pan residue. Two batches add about 8–9 minutes; cleaning a burnt pan or cooking thicker thighs to the safe endpoint also takes longer.
Preparation takes 44 minutes. Cooking takes 100 minutes. Allow 172 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, plain flour, for dusting, cold unsalted butter, cut into 1 cm cubes, fine salt, cold water. Equipment: 23 cm loose-bottomed metal tart tin, approximately 3 cm deep, Sturdy metal baking tray large enough to support the tin, Mixing bowls, table knife and whisk, Kitchen scales, Rolling pin and fork, Wrapping material for chilling the pastry, Baking parchment, Approximately 600–800 g baking beans, enough to support the base and sides, 24–26 cm frying pan, Sieve, heatproof bowl and plate, Pastry brush, Small serrated knife, Digital food thermometer, Cooling rack.
Kitchen tip: If the pastry becomes soft or greasy during rolling, chill it for another 10–15 minutes before continuing; this extends the schedule.
Preparation takes 20 minutes. Cooking takes 100 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: yellow or brown onions, weighed before peeling, peeled and sliced about 3 mm (⅛ inch) thick, unsalted butter, olive oil, fine salt, divided, garlic, finely chopped. Equipment: Heavy-based 5-litre (about 5-quart) pot or Dutch oven, approximately 26 cm (10 inches) wide, Sharp knife and chopping board, Wooden spoon or heatproof spatula, Measuring jug, measuring spoons and kitchen scales, Cheese grater, Baking tray, Four 600 ml (about 20 US fl oz) bowls explicitly rated for use under a grill/broiler, Oven with grill/broiler, Oven gloves, Ladle, Four heatproof serving plates.
Kitchen tip: The 100-minute cooking estimate includes toasting the bread while the soup simmers. Onion caramelisation varies with moisture and heat, so prioritise a deep golden-brown colour over the clock.