A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage.

Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.

Salade Niçoise Tastes of the Mediterranean it is yet another variation on a wonderful light salad that takes advantage of the season’s best tomatoes and potatoes.

Beef (Boeuf) Bourguignon is a traditional dish from the Burgundy region in France, but really can be made with any decent red wine. David’s variation makes it a little more Provencal.

Sweetbreads are an offal, the thymus gland of an animal that are consumed in many dishes worldwide but quite commonly in a parfait or pâté.

This lemon tart (tarte au citron) is an easy and beautiful dessert that even the most beginner cook should attempt.

A warm and toasty lavash (sheet flatbread) covered in bold creamy Cambozola cheese and figs with fresh thyme and pine nuts baked to perfection.

A Provençal dish that can be described as similar to Paella with the quail replacing the traditional seafood and sausage.

This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet – Chicken Casserole is an easy recipe.

Roasted lamb shanks with tomatoes and olives, spiced with traditional herbs and a few non-traditional ones such as citrus and paprika.