Baking fish is an easy way to reduce calories without compromising on flavour. Serve alongside baked tomatoes for a healthy evening meal.As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions and 248 kcal.
Apricot almond cake with rosewater and cardamom | This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.
Lamb tagine with stewed apricots and prunes (mrouzia)
A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.
Wholewheat fettuccine with kale, caramelised onions and marinated goat’s cheese
Stage 13 – Saint Etienne/Chamrousse: The creamy, flavoursome Saint-Marcellin cheese is a really popular French soft cow’s milk variety and is much used in cooking. This recipe for savoury flan is perfect served with a fresh, crisp salad on the side.
Miso raisin brownies | Culinary legend has it that the chocolate brownie was invented by the Palmer House Hotel as a dessert for ladies attending the 1893 World Fair in Chicago. The original recipe featured walnuts and an apricot glaze, and this version is still served at the hotel to this day. Red miso adds an intriguingly salty note to this adored American classic.
Raspberry trifle | Stage 11, Vatan-Saint Fargeau: Gabriel Gaté hosts Taste Le Tour from the scenic wine region of Sancerre in the Loire Valley and introduces the local food, particularly the cheeses. Eccentric French gendarme, François, prepares a modern dessert of raspberries served in a glass with French custard known as verrine aux framboises.
Stage Rodez – Revel: Gabriel Gaté presents Taste Le Tour today from Rodez in the centre of France. The cuisine is rustic and the cheeses are out of this world. Young French chef, Nicolas Poelaert, prepares aligot, a local dish of potato with cheese.
A wholesome Greek dish of stuffed zucchini flowers, using a filling of rice, tomato, dill and mint. Listen as Susie Rerakis breaks down her very own recipe.
Beaufort omelette (omelette au Beaufort) | Stage 19 – Saint-Jean-de-Maurienne/La Toussuire - Les Sybelles: This cheese omelette filled with potato and herbs is a common evening meal in the Alps and is usually served with a green salad. Beaufort is a semi-hard French cheese with a slightly sweet taste. It's a great melting cheese, often used in fondue, but if unavailable, use Gruyère or Emmenthal cheese instead.