Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.

recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.