continental classics

Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.

Tartiflette

Charlotte potatoes, peeled

bacon lardons

shallots

garlic

milliliters/3½fl oz white wine

200 milliliters/7fl oz double cream

sea salt and black pepper

Reblochon cheese (about 450 grams/1lb), sliced

One of the highlights of my trip was going to Malbuisson in the Haut-Jura region and trying lots of the local Comté cheese in the local restaurants. The town is well worth a visit. I am not familiar with Alpine places in the summer but, as a restaurateur, I’m quite envious of the fact that it was packed out in June and would presumably be crowded with skiers in winter.

Equipment: You will need cocktail sticks. 

Stuffed chicken legs with mushrooms and cheese

grams/1 butter

olive oil

Portobello mushrooms, finely chopped

garlic clove, finely chopped

grams/2¾oz cream cheese

parsley,

tsp chopped fresh thyme leaves

chicken legs

250 milliliters/9fl oz chicken stock

salt and black pepper

potatoes

Pastitsio is a Greek-style pasta bake with a rich topping, great for a relaxed family get-together. In Greece it is usually made with beef, while in Cyprus pork is used. I prefer pork, or a blend of the two.

Pastitsio

tbsp olive oil, plus extra for the pasta

onions, finely chopped

garlic cloves, finely chopped

tomato purée

pork mince or beef mince

cinnamon

bay leaf

150 milliliters/5fl oz red wine

tomatoes

250 milliliters/9fl oz beef stock

350 grams/12 ounces long hollow pasta,

free-range egg, beaten

grams/3½oz halloumi or kefalotyri, finely grated

butter

160 grams/5¾oz plain flour

1.6 litres/2¾ pints milk

nutmeg

free-range eggs, beaten

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. 

Each serving provides 390 kcal, 20g protein, 14g carbohydrate (of which 13g sugars), 24g fat (of which 11g saturates), 6.5g fibre and 1.3g salt. 

Aubergine parmigiana

aubergines,

100 grams/3½oz ricotta

grams/3½oz Parmesan, grated (or alternative vegetarian hard cheese)

grams/3½oz mozzarella, sliced

red onion, finely chopped

x 400 grams tins chopped tomatoes

oregano

125 milliliters/4fl oz red wine

All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it.

Mary Berry’s slow roast leg of lamb with ratatouille

leg of lamb,

tbsp chopped fresh thyme

paprika

garlic cloves,

onions,

red peppers, chopped into large pieces

tin chopped tomatoes

300 milliliters/½ pint beef or chicken stock

tbsp sun-dried tomato paste

bay leaves

tbsp honey

There’s a reason duck a l’orange is a classic - it’s delish. Try it with hasselback potatoes and seasonal veg.

Duck a l’orange

orange

duck

tsp flaked sea salt, plus extra to season

onion,

black pepper

½ onion, peeled and thinly sliced

tbsp orange liqueur,

75 milliliters/2½fl oz red wine

oranges,

orange marmalade

Okay you probably can't eat this 1960s dish without a heap of irony, but there's a reason this retro-regarded recipe is a classic. It's delish.

Duck a l'orange

This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Completely comforting. 

Each serving provides 678 kcal, 34g protein, 34g carbohydrates (of which 10g sugars), 41g fat (of which 16.5g saturates), 6g fibre and 1.2g salt.

The Hairy Bikers' moussaka

750 grams/1lb 10 ounces lamb mince

onion, finely chopped

garlic cloves, crushed

mint

plain flour

200 milliliters/7fl oz red wine

tomato purée

tbsp fine sea salt

100 milliliters/3½fl oz olive oil

Maris Piper potatoes, peeled and thinly sliced

flour

400 milliliters/14fl oz milk

grams/1 ounces Parmesan, finely grated

tsp finely grated nutmeg

egg,

Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and use a very small amount of oil – it all helps. 
464 calories per portion.


Our special cassoulet

½ tsp sunflower oil

sausages, at least 85% meat

celery

carrots

boneless, skinless chicken thighs (about 450 grams/1lb)

150 milliliters/5fl oz red wine (or water)

tsp caster sugar

tsp dried chilli flakes

thyme

400 grams/14 ounces can cannellini beans

400 grams/14 ounces can butter beans

parsley

½ large orange, zest only, finely grated

A classic French fish soup, perfect for dinner parties. Marcus Wareing’s version is flavoured with smoked paprika, saffron and pastis, an aniseed-flavoured spirit. 

For this recipe you will need a stick blender.

Simple bouillabaisse 

extra virgin olive oil

½ brown onion, chopped

celery, chopped (including leaves)

fennel bulb, chopped (including fronds)

plum tomatoes, chopped

star anise

saffron

2–3 tbsp pastis (anise and fennel liqueur)

lemon, juice only

175 milliliters/6fl oz white wine

300 milliliters/½ pint fish stock

mussels (about 8)

salmon,

hake,

A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

Italian roast chicken with peppers and olives

chicken (preferably organic)

lemon,

rosemary

leeks,

red peppers

orange pepper

yellow pepper

100 grams/3½oz pitted dry-packed black olives

Sea salt flakes and

A roast chicken always is celebratory. 

The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

You may have noticed that I said the pork loin should be de-rinded.  I didn’t say you wouldn’t want the rind as well. The ciccioli – as Italian pork scratchings (give or take) are known – make for very fine aperativo-accompanying morsel. 

Pork loin with Parma ham and oregano

pork

garlic, minced

oregano,

100 grams/3½oz Parma ham, sliced

⅓ tsp dried chilli flakes

onion

dry white vermouth

water

You may have noticed that I said the pork loin should be de-rinded. I didn’t say you wouldn’t want the rind as well. The ciccioli – as Italian pork scratchings (give or take) are known – make for very fine aperitivo-accompanying morsel.

Top 11 continental classics recipes from across the web

The most viewed continental classics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tartiflette

Stuffed chicken legs with mushrooms...

Pastitsio

Aubergine parmigiana

Mary Berry’s slow roast leg of lamb...

Duck a l’orange

The Hairy Bikers' moussaka

Our special cassoulet

Simple bouillabaisse

Italian roast chicken with peppers ...

Pork loin with Parma ham and oregan...

Top 11 continental classics recipes from across the web

The most viewed continental classics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tartiflette

Stuffed chicken legs with mushrooms...

Pastitsio

Aubergine parmigiana

Mary Berry’s slow roast leg of lamb...

Duck a l’orange

The Hairy Bikers' moussaka

Our special cassoulet

Simple bouillabaisse

Italian roast chicken with peppers ...

Pork loin with Parma ham and oregan...

The most viewed continental classics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine