This recipe for Asparagus with Orange Maltaise Sauce is a perfect starter course for a springtime dinner, or serve it for lunch. Easy and seasonal this asparagus dish shouts “Spring is in the air.” The photo shows white asparagus only, but we recommend the two varieties for visual effect and delicious texture.

This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.

This recipe for herbes de Provence crusted lamb lollipops almost defines the classic flavours of Spring – local lamb, fresh herbs and market vegetables. I call this garrigue-crusted lamb as the topping is made with fresh herbs that you typically find in the hills of Provence. Start the preparation with the oven-roasted tomatoes as that takes a while. During that time prepare the lamb and fresh spring vegetables of your choice.

During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin. In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. …

Ce Gâteau de Pentecôte, très sucré est donc fait pour être partagé entre le plus de personnes possibles. Il est délicieux servi avec des fruits de saison bien juteux: fraises ou groseilles.
(This traditional cake is very sweet and meant to be shared among as many people as possible. It is delicious served with juicy seasonal fruits such as strawberries or red currants.)

Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.

Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours. Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse in her honour.

The base for these Chèvre and Mushroom Tartlets is versatile. Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!

Completing a DIY home renovation in Provence is not necessarily for every couple. Ashley and Robin made their house transformation look easy. Now, with some time on their hands, they can enjoy their kitchen and entertain friends. This recipe for seared sea scallops on a cauliflower purée could be served …

Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse