Pascal Aussignac's pan-fried hake recipe comes with a red pepper relish that perfectly matches this simple to make but impressive hake recipe.

Pan-fried hake with red pepper relish

Pascal Aussignac's pan-fried hake recipe comes with a red pepper relish that perfectly matches this simple to make but impressive hake recipe.

Pascal Aussignac - Great British Chefs

Pascal Aussignac

Pascal Aussignac - Great British Chefs

Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which hails from Nice in the south of France. Toulouse-born Pascal Aussignac's salad Niçoise recipe is relatively classical - so the focus should be on ingredients and presenting it beautifully on a summer's day.

Salade Niçoise

Award-winning French chef, Pascal Aussignac, shares his simple salad Niçoise recipe. A classic salad to be enjoyed in the south of France and beyond

Chocolate pudding with lavender sorbet wine black berry sauce. Date guiness cake..choc liquorice mousse

Chocolate pudding with lavender sorbet

A chocolate pudding recipe from Pascal Aussignac is given extra richness with an array of co-stars in this recipe: lavender and blackberry sorbet, blackcurrant sauce and caramel and dark chocolate mousse.

Salade Niçoise - Pascal Aussignac ¦ Great British Chefs

Salade Niçoise

Award-winning French chef, Pascal Aussignac, shares his simple salad Niçoise recipe. A classic salad to be enjoyed in the south of France and beyond

This cherry clafoutis recipe is a classic dessert. Famed French chef Pascal Aussignac uses delicious griotte cherries for his version.

Griotte cherry clafoutis

This cherry clafoutis recipe is a classic dessert. Famed French chef Pascal Aussignac uses delicious griotte cherries for his version.

Roast capon with hay, chestnut pulp, Guinness and oyster sauce - Pascal Aussignac

Roast capon with hay, chestnut pulp, Guinness and oyster sauce

Roast capon makes a great alternative to chicken. Pascal Aussignac’s capon recipe includes a remarkably rich Guinness and oyster sauce

Griotte Cherry Clafoutis Recipe - Great British Chefs

Griotte cherry clafoutis

Cherry clafoutis is a classic dessert. Famed French chef Pascal Aussignac's brilliant clafoutis recipe uses delicious griotte cherries

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

Strawberry tart

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

This pissaladière recipe from Pascal Aussignac comes topped with anchovies. Pissaladière is a cheese-free pizza, so perfect for those who ar...

Pissaladière

Pissaladière is a cheese-free pizza which is often served up in the south of France. Pascal Aussignac tops his with anchovies, olives and caramelised onions.

Strawberry tart: Strawberries are marinated in rosé wine, and served layered in a crumbly shortbread base with vanilla custard

Strawberry tart

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

Pascal Aussignac shared his recipe for cured, peppered salmon - a brilliantly simple summer starter

Peppered salmon with rémoulade and pastis sauce

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

Strawberry tart

A brilliant collection of Summer dessert recipes from the greatest chefs in Britain including Tom Aikens, Marcus Wareing, Nathan Outlaw and Martin Wishart

Pig's tongue is a real delicacy and is treated with the respect it deserves in this pig's tongue recipe by Toulouse-born chef, Pascal Aussignac

Pork tongue a la ravigote

Pig's tongue is a real delicacy and is treated with the respect it deserves in this pig's tongue recipe by Toulouse-born chef, Pascal Aussignac

Maple-cured Alaska salmon recipe - This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canape or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot or dill mayonnaise, perhaps.

Maple-cured salmon

Maple-cured Alaska salmon recipe - This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canape or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot

Grilled rack of lamb with ratatouille - Pascal Aussignac.The rack of lamb can either be grilled or put on the barbecue; it will taste spectacular either way.

Grilled rack of lamb with ratatouille

This rack of lamb recipe from gifted chef Pascal Aussignac comes served with a rustic ratatouille.

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