Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find displayed on market stalls. This purple vegetable is a main stay in Provencal cuisine and certainly is a key ingredient in any ratatouille recipe.

A génoise type cake batter flavoured with fresh clementine juice and zest make these light and fluffy sponge cakes even more irresistible.

Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth.

Tender scallops seared and served with a creamy curried leak sauce.

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.

Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.

Delicate homemade ravioli stuffed with tangy goat cheese and herbs, served with lavender-rosemary-infused brown butter with Marcona almonds and candied orange peel.

A warm, hearty and filling soup that can be served on a summer day as easily as it can be on a cold winter’s eve.

What could be more delicious than a big messy sandwich at a picnic with friends. This Nicoise Pan Bagnat is packed with layers of flavour that only get better the longer they marinate together. Fresh peppery arugula with tuna, pickles, olives, capers, fennel, tomatoes, anchovies and homemade mayonnaise are perfectly presented on an artisan baked french loaf.