Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you wish.
Pascal Aussignac's prawn risotto is a recipe that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good. Poutargue, or bottarga as it sometimes known, is dried and cured fish roe, and is commonly used in Mediterranean cuisine.
Pascal Aussignac's elegant Parmesan mousse recipe makes a delicious canapé or delicate starter, yet it only needs a few ingredients to make. The nutty flavour of the Parmesan is the star of the recipe, shown off in both the mousse and the wafer-thin crisps served on the side – perfect for dipping in the creamy mousse.
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.