Tender beads of barley dancing among roasted tomatoes, garlic, onions and thyme then topped with salty black olives,

Warm fruits baked in a sweet creamy batter sprinkled with sugar.

Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
A Tomato Tarte Tatin.

One much overlooked cut of meat is skirt steak, cooked correctly it has so much flavour and the added benefit of being half the price of fillet.

This is a lovely light seafood starter for a summer dinner party, the colour combination (prawns, mango and avocado) looks very pretty on a white plate and most of it can be prepared ahead of time. You will need individual metal rings to create the stacked presentation.

Melon, Raspberries and Nectarines are the base for this medley of summer’s best, swimming in a Rosé reduction and tossed with fresh mint.

Summer is the time to make gazpacho, the ingredients (tomatoes, cumbers, peppers) are in season and you don’t need to turn on the stove. This soup is super easy to make. Its a terrific option when you don’t feel like cooking and it’s hot outside.

Sun kissed ripened tomatoes in a tarte aux tatin with a sharp Parmesan, sweet Mascarpone cheese and fresh basil spread, baked to perfection on light and flaky puff pastry.

Gilles Conchy is the Provence Gourmet and he shares his version of Artichokes Barigoule. The artichokes hearts are braised in a white wine broth along with a few other vegetables for this simple dish.

Light flaky butter short crust pastry teeming with sweet caramel honey flavoured pear cubes topped with ice cream or crème fraiche,