The easiest French recipes

In an extract from the Pompette cookbook by Pascal and Laura Wiedemann, the Oxford-based restaurateurs teach us how to make this traditional French appetiser

This impressive dessert recipe comes from the Pompette cookbook by Pascal and Laura Wiedemann

This quiche Lorraine recipe by Mary Berry is a great stand-by for lunch or supper, always best eaten hot or warm.

'I always make a beeline for unusual courgettes when I encounter them,' says Annie Bell. ‘Round, yellow and baby ones have something of Provençal charm about them’

Thomas Straker, founder of acclaimed London restaurant Straker's, shares some of the delicious seasonal recipes included in his new cookbook Food You Want to Eat (Bloomsbury Publishing, £25). Perfect for the home cook, they use trusted techniques and quality ingredients with a chef's balance of flavours.

Roasting a fish like this with white wine and clams results in delectable, deeply savoury juices.

A simple asparagus tart with seasoned ricotta and Parmesan to make the most of the season

A classic Provençal dish, revolving around a garlicky aïoli

“Starting your meal with crudités might seem a bit old hat but, done properly, I think it is the height of sophistication,” says chef Alex Jackson

A delicious tarte tatin recipe using apples, pears and quince membrillo (or quince cheese) for for a memorable take on the French classic.

A Dauphinoise potatoes recipe that's made of fluffy slices of potato cooked in cream until they're crispy on top. Surely the most delicious way to serve potatoes.

Marinated anchovies are a lively addition to any Provençal-style spread

This chicken liver paté is a French classic – full of flavour and perfect for parties, or simply spread on hot buttered toast

The Midland Grand Dining Room's chef Patrick Powell shares a recipe for his all-time favourite dessert 

The Midland Grand Dining Room's chef Patrick Powell shares a recipe for the perfect Sunday roast. 

The Midland Grand Dining Room's chef Patrick Powell shares a fish recipe he loves making at home

'These pastries are often scented with orange flower water, so to mirror that, I use orange zest and fennel,' says Annie Bell

This spread can be made a few days in advance, chilled and reheated

Annie Bell shares prep-ahead Provençal dishes that's just the thing for summertime socialising 

Buttery, comforting and topped with melted cheese – could you ask for anything more?