Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

We all love bread and butter pudding, especially when the weather is cold and miserable, but making it with brioche makes it taste even better. And serving it with a passion fruit cream gives a great flavour combination.

A sweet and lovely alternative to traditional polenta. This bright and tangy cake stands on its’ own or paired with ice cream, it is a must try.

Creamy and rich Risotto with crème fraiche, mushrooms and parmesan and delightfully garnished with decadent truffles. If you haven’t tried truffles before then this is the dish for you.

Rabbit Braised in Rosé with Pasta There was lots of fresh rabbit in Uzes market this morning, so that’s what we had for supper. However, instead of the usual rabbit stew or rabbit in mustard sauce, I tried something completely new! It would be nicer to use a wide pasta like …

Garlic and Rosemary infused tender leg of lamb cooked to perfect pink served with bright blanch vegetables. A must for your next dinner party or gathering.

A very professional looking presentation for your guests to enjoy. A delicious and sweet tea cake heightened with a hint of peach liqueur and served with crème fraiche, mascarpone or vanilla ice cream.

Apples are centre stage in this mildly sweet tea or breakfast cake.

Light and crispy baby zucchini pancakes adorned with a warm flaky filet of fish surrounded by a drizzle of fresh tomato coulis.