Laura’s Chocolate chestnut tart Sweetened chestnut purée (crème de marrons) is an iconic French ingredient. Sweet chestnuts grow in abundance all over France, and here in Gascony. In the late 1800s a clever food manufacturer created this product and, although it is distinctly French, it is widely exported which is good news for lovers of French food. The best brand is Clément Faugier, so if you are visiting France look out for tins in the supermarkets and be sure to tuck a

Laura's tarragon chicken No herb says France louder than tarragon, and this recipe has no particular region; it is served in homes and bistros throughout the country. It is a good dish to have in your French culinary repertoire, especially in the winter months when cooking seasonally can be more challenging. Frozen tarragon will work here but do not use dried. In France, I get whole chickens from the market and either cut them into pieces myself or get the producer to do th

Laura's Winter Root Vegetable Gratin "Laura’s Gratin de légumes d’hiver" The dark days of winter call for food that is soothing as well as seasonal, so wherever you are in the world, I suggest you cosy up with this satisfying gratin. It is also a lovely thing to do when the days are short and gray; stay tranquil and stay in the kitchen, peeling and slicing and filling your home with delicious smells. This is a simple homestyle French dish, very impressive and hugely delight

Laura’s French Onion Soup "Soupe à l’oignon gratinée" There are many different varieties of onions in France and each corresponds to different seasons and different cooking methods. One of the highlights of my French market tours is chatting with vegetable growers about onions; there is always something more to learn even about an ingredient as seemingly ordinary as an onion. For this recipe, you can use whatever onions you have; it should be simple. At its origins, this so