Whether you are new to French or already familiar with the language, we hope this booklet brings joy, learning and a little bit of joie de vivre to your kitchen.

Bon appétit!

😋 Ingredients:

• 4 slices of pain de mie

• 2 slices of jambon

• 50g gruyère râpé

• 1 tbsp beurre

• 1 tsp moutarde de Dijon (optional)

  
  

🚦Instructions:

1. Spread a thin layer of moutarde de Dijon on one side of two slices of pain de mie (if using).

2. Place a slice of jambon and then half of the gruyère râpé on one of the bread slices. Top with the other slice of bread.

3. Heat the beurre in a pan over medium heat.

4. Place the sandwich in the pan and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.

5. Serve immediately.

   
   

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French-English Glossary:

• Beurre: Butter

• Gruyère râpé: Grated Gruyère cheese

• Jambon: Ham

• Moutarde de Dijon: Dijon mustard

• Pain de mie: Sandwich bread

😋 Ingredients:

• 200g haricots verts, trimmed

• 2 œufs, hard-boiled and quartered

• 1 tomate, cut into wedges

• 1/2 concombre, sliced

• 1 can (150g) thon in oil, drained

• Handful of olives noires

• Small red onion, thinly sliced

• For the dressing: 3 tbsp huile d'olive, 1 tbsp vinaigre de vin rouge, salt and poivre

  
  

🚦Instructions:

1. Bring a pot of salted water to a boil. Blanch the haricots verts for 3-4 minutes until tender-crisp. Drain and refresh in ice water to stop cooking.

2. In a large bowl, combine the blanched haricots verts, quartered œufs, tomate wedges, sliced concombre, drained thon, olives noires, and red onion.

3. In a small bowl, whisk together the huile d'olive, vinaigre de vin rouge, salt, and poivre to make the dressing.

4. Pour the dressing over the salad and gently toss to combine.

5. Serve immediately or chill for later.

   
   

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French-English Glossary:

• Concombre: Cucumber

• Haricots verts: Green beans

• Huile d'olive: Olive oil

• Œufs: Eggs

• Olives noires: Black olives

• Poivre: Pepper

• Thon: Tuna

• Tomate: Tomato

• Vinaigre de vin rouge: Red wine vinegar

😋 Ingredients:

• 4 cuisses de poulet or 2 chicken breasts, cut into pieces

• 1 tbsp huile d'olive

• 1 large oignon, chopped

• 200g champignons de Paris, sliced

• 2 cloves ail, minced

• 200ml crème fraîche épaisse (or heavy cream)

• 150ml bouillon de poulet

• 1 tbsp farine

• Salt and poivre

• Fresh persil, chopped, for garnish

  
  

🚦Instructions:

1. Season the cuisses de poulet with salt and poivre.

2. Heat the huile d'olive in a large pan over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.

3. Add the chopped oignon to the pan and cook until softened, about 5 minutes.

4. Add the sliced champignons de Paris and cook until they release their water and start to brown, about 5-7 minutes. Add the minced ail and cook for 1 minute more.

5. Sprinkle the farine over the vegetables and stir for 1 minute.

6. Gradually whisk in the bouillon de poulet until smooth, then stir in the crème fraîche épaisse. Bring to a gentle simmer.

7. Return the chicken to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

8. Adjust seasoning as needed. Garnish with fresh persil before serving. Serve with rice or pasta.

   
   

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French-English Glossary:

• Ail: Garlic

• Bouillon de poulet: Chicken broth

• Champignons de Paris: Button mushrooms

• Crème fraîche épaisse: Thick cream (or heavy cream)

• Cuisses de poulet: Chicken thighs

• Farine: Flour

• Huile d'olive: Olive oil

• Oignon: Onion

• Persil: Parsley

• Poivre: Pepper

😋 Ingredients:

• 150g farine

• 2 large œufs

• 300ml lait

• 1 tbsp sucre (for sweet crêpes, optional)

• Pinch of sel

• 1 tbsp beurre fondu (melted butter), plus extra for cooking

  
  

🚦Instructions:

1. In a large bowl, whisk together the farine, sucre (if using), and sel.

2. In a separate bowl, lightly beat the œufs.

3. Gradually whisk the lait into the beaten œufs until smooth.

4. Slowly pour the liquid mixture into the dry ingredients, whisking continuously until you have a smooth batter.

5. Stir in the beurre fondu.

6. Cover the bowl and let the batter rest for at least 30 minutes at room temperature (or in the fridge for longer). This helps the farine absorb the liquid and makes for more tender crêpes.

7. Heat a crêpe pan or non-stick frying pan over medium heat. Lightly grease with a little beurre.

8. Pour a small ladleful of batter into the hot pan, tilting the pan quickly to spread the batter evenly into a thin circle.

9. Cook for 1-2 minutes until the edges are golden and the surface looks set. Flip the crêpe and cook for another 30-60 seconds on the other side.

10. Slide the cooked crêpe onto a plate. Repeat with the remaining batter, stacking the crêpes.

11. Serve warm with your favorite toppings like sucre, jam, chocolate spread, or fresh fruit.

    
    

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French-English Glossary:

• Beurre fondu: Melted butter

• Farine: Flour

• Lait: Milk

• Œufs: Eggs

• Sel: Salt

• Sucre: Sugar

😋 Ingredients:

• 1 sheet (around 250g) pâte feuilletée, ready-rolled

• 6-7 firm pommes, such as Braeburn or Golden Delicious, peeled, cored, and quartered

• 150g sucre

• 60g beurre, cut into cubes

  
  

🚦Instructions:

1. Preheat your oven to 190°C (375°F).

2. In an oven-safe, non-stick frying pan (about 24cm/9.5 inches in diameter), scatter the sucre evenly over the bottom.

3. Arrange the beurre cubes over the sucre.

4. Arrange the pommes tightly on top of the beurre and sucre, rounded side down. Try to pack them in as much as possible.

5. Place the pan over medium heat and cook without stirring for about 10-15 minutes, or until the sucre turns into a rich amber caramel. Be careful not to burn it. The pommes will also soften slightly.

6. Remove the pan from the heat.

7. Unroll the pâte feuilletée and carefully place it over the pommes, tucking the edges down around the apples and into the pan.

8. Bake in the preheated oven for 25-35 minutes, or until the pâte feuilletée is golden brown and puffed.

9. Once out of the oven, let the tart rest for 5-10 minutes.

10. Carefully place a large serving plate over the pan and, using oven mitts, confidently flip the tart onto the plate. Be cautious, as the caramel will be hot.

11. Serve warm, perhaps with a dollop of crème fraîche or ice cream.

    
    

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French-English Glossary:

• Beurre: Butter

• Crème fraîche: Cream

• Pâte feuilletée: Puff pastry

• Pommes: Apples

• Sucre: Sugar

😋 Ingredients:

• 1 sheet (around 250g) pâte feuilletée (ready-rolled puff pastry)

• 4 slices of jambon

• 100g fromage râpé (such as Gruyère or Emmental)

• 1 œuf, beaten (for egg wash)

  
  

🚦Instructions:

1. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. Unroll the pâte feuilletée onto a clean surface. Using a knife or pizza cutter, cut the pastry into 4 large triangles. You can do this by first cutting it in half lengthwise, then cutting each half diagonally to create two triangles.

3. Place a slice of jambon on the wider end of each pastry triangle. Sprinkle generously with fromage râpé.

4. Starting from the wide end, carefully roll up each triangle towards the point to form a croissant shape.

5. Place the rolled croissants on the prepared baking sheet.

6. Brush the tops of the croissants with the beaten œuf.

7. Bake for 15-20 minutes, or until golden brown and puffed. The cheese should be melted and bubbly.

8. Serve warm.

   
   

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French-English Glossary:

• Fromage râpé: Grated cheese

• Jambon: Ham

• Œuf: Egg

• Pâte feuilletée: Puff pastry

😋 Ingredients:

• 1.5kg pommes de terre

• 2 cloves ail, peeled and halved

• 500ml crème liquide entière

• 200ml lait

• Pinch of freshly grated muscade

• Salt and poivre

• 1 tbsp beurre (for greasing the dish)

  
  

🚦Instructions:

1. Preheat your oven to 160°C (325°F).

2. Grease a large gratin dish (approx. 25x35cm or 10x14 inches) generously with beurre. Rub the inside of the dish with the cut sides of the ail cloves for extra flavour.

3. Peel the pommes de terre and slice them very thinly (about 2-3mm thick). A mandoline slicer works best for this, but a sharp knife can also be used carefully.

4. In a large bowl, combine the crème liquide entière, lait, grated muscade, salt, and poivre. Whisk well.

5. Add the thinly sliced pommes de terre to the cream mixture and toss gently to ensure all slices are coated.

6. Arrange the potato slices in overlapping layers in the prepared gratin dish. Pour any remaining cream mixture over the top.

7. Bake for 1 hour to 1 hour 15 minutes, or until the potatoes are very tender when pierced with a knife and the top is golden brown and bubbly. If the top is browning too quickly, you can loosely cover it with foil.

8. Let the gratin dauphinois rest for 10-15 minutes before serving. This allows it to set and makes it easier to slice.

   
   

🔵⚪🔴 French-English Glossary:

• Ail: Garlic

• Beurre: Butter

• Crème liquide entière: Heavy cream

• Lait: Milk

• Muscade: Nutmeg

• Poivre: Pepper

• Pommes de terre: Potatoes

😋 Ingredients:

• 500g fromage à raclette, sliced (special raclette cheese)

• 1kg pommes de terre, small, waxy, boiled or steamed

• 200g charcuterie (assorted cured meats like jambon cru, saucisson, coppa)

• 1 jar cornichons (small pickled gherkins)

• 1 jar petits oignons (small pickled onions)

• Freshly ground poivre

• A raclette grill (essential for this recipe!)

  
  

🚦Instructions:

1. Prepare your ingredients: Boil or steam the pommes de terre until tender. Arrange the fromage à raclette slices, cooked pommes de terre, charcuterie, cornichons, and petits oignons on platters around the raclette grill.

2. Set up the raclette grill in the center of your table. Make sure it's plugged in and heating up.

3. Each person takes a small raclette pan (poêlon) and places a slice of fromage à raclette in it.

4. Slide the pan under the heating element of the grill to melt the cheese. This usually takes 2-4 minutes, depending on the grill.

5. While the cheese melts, you can place slices of charcuterie or other vegetables on the top hot plate of the grill to warm them up or cook them slightly.

6. Once the cheese is bubbly and golden, carefully remove the pan. Use a small wooden spatula to scrape the melted cheese over a warm potato.

7. Add your favorite charcuterie, cornichons, and petits oignons to your plate. Season with freshly ground poivre.

8. Repeat! Enjoy the interactive cooking and eating experience with everyone around the table.

   
   

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French-English Glossary:

• Charcuterie: Assorted cured meats

• Cornichons: Small pickled gherkins

• Fromage à raclette: Raclette cheese

• Petits oignons: Small pickled onions

• Poivre: Pepper

• Pommes de terre: Potatoes

😋 Ingredients:

• 4 slices of pain rassis (stale bread), thick slices

• 2 large œufs

• 200ml lait

• 2 tbsp sucre

• 1 tsp extrait de vanille (optional)

• 1 tbsp beurre, plus extra for cooking

  
  

🚦Instructions:

1. In a shallow dish, whisk together the œufs, lait, sucre, and extrait de vanille (if using) until well combined.

2. Dip each slice of pain rassis into the egg mixture, making sure both sides are well coated but not soggy (about 10-15 seconds per side).

3. Heat the beurre in a large non-stick frying pan over medium heat.

4. Place the soaked bread slices in the hot pan. Cook for 2-4 minutes per side, or until golden brown and cooked through.

5. Serve warm with a sprinkle of sucre, fresh fruit, or maple syrup.

   
   

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French-English Glossary:

• Beurre: Butter

• Extrait de vanille: Vanilla extract

• Lait: Milk

• Œufs: Eggs

• Pain rassis: Stale bread

• Sucre: Sugar

😋 Ingredients:

• 1 sheet (around 250g) pâte feuilletée, ready-rolled

• 50g sucre (granulated sugar), plus extra for dusting

  
  

🚦Instructions:

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Sprinkle about half of the sucre evenly over a clean work surface.

3. Unroll the pâte feuilletée onto the sugared surface. Sprinkle the remaining sucre evenly over the top of the pastry. Gently press the sugar into the pastry with a rolling pin.

4. Fold one long side of the pastry towards the middle, stopping halfway.

5. Fold the other long side of the pastry towards the middle, so that the two folded edges meet exactly in the center.

6. Now, fold one half of the pastry over the other half, like closing a book. You should have a long, narrow log.

7. Using a sharp knife, cut the log into slices about 1 cm (1/2 inch) thick.

8. Place the sliced palmiers on the prepared baking sheet, leaving plenty of space between them as they will expand.

9. Bake for 10-15 minutes, or until golden brown and caramelized. If they are browning unevenly, you can carefully flip them halfway through baking.

10. Transfer the palmiers to a wire rack to cool completely. They will become crispier as they cool.

    
    

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French-English Glossary:

• Pâte feuilletée: Puff pastry

• Sucre: Sugar

Whether it is your child whisking butter, layering a croque monsieur or the proud moment of serving a homemade tarte tatin: capture it and send it in! 📸

🎉 We will be creating a fabulous school display filled with your wonderful cooking moments to celebrate French culture, family time and the joy of learning together.

Please email your photos to: ajimenez@ferrars.co.uk
(Include your child’s name and class!)

Merci! 😊