Tartare sauce is the classic French accompaniment for fish and shellfish. Credits: greatbritishchefs.com
Potatoes Dauphinoise is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. Credits: BBC Good Food Wikipedia
An easy apple sauce needing just four ingredients which goes great with pork or duck. Bramley apples are best for cooking and are widely available.
A bowl of fresh clams steamed in their own juices, served in a bowl with some papo secos, crusty Portuguese rolls, are my favourite memory of holidays in the Algarve.