David to turn on his oven to make this Provencal Braised Chicken. The chard and cannellini beans alongside the chicken make for a colourful dish that will have your tastebuds thinking of Tuscany or Provence.

Celebrate mushroom season with a creamy al dente risotto highlighting those wild mushrooms. Enhanced with pancetta, shallots and crisp white wine, and garnished with sharp, salty Parmesan and fresh herbs.

This is a really easy recipe for a scrummy chocolate tart and the addition of the pears offsets the richness of the dark chocolate. Better still, the whole dessert can be prepared the day before and kept in the fridge.

This recipe for Butternut Squash Soup comes from Gilles at Provence Gourmet. It is perfect for the cooler weather months and a dish you might make in one of his cooking classes in the Fall.

As it is with all cultures, international flavours and dishes are adapted into your local cuisine with a loving and “tasteful” twist. And this dish is no exception. Local honey lends itself to this sweet and spicy favourite that is traditionally Asian inspired, but classically French in execution.

Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.

This recipe it is an easy casserole of Baked Eggplant and Lamb with Tomatoes and Pine Nuts.

Ras El Hanout is a spice blend essential to Moroccan cooking and critical for a traditional lamb and chicken couscous recipe. The name translated literally means ‘head of the shop’ for which actual mixtures vary, and in some cases, maybe closely guarded family secrets.

David’s original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the “White Gold.” In Provence, the black truffle is typically found in the cooler, wetter months from November to early March.

A quick and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes. – Fillet de Sole with Wild Mushrooms