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.

Contributor blog post by David Taylor: The first asparagus has arrived in the markets. Steamed for about 10 minutes, a drizzle of olive oil, shavings of parmesan and then a soft free range boiled egg – perfect for lunch in the spring sunshine. Via:: Accommodation in Provence          

Still working with the remainder of my salmon tail, I made these really easy individual salmon terrines. Also, because they can be made the night before, they are really useful for supper parties.

Its asparagus season in France and there is no better way to enjoy this wonderful vegetable than dipped into a soft-centred egg. Just add a little freshly grated parmesan cheese and the combination is perfect.

This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert.

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

This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.

This is a favourite dessert that is often the “Tarte du Jour” at Mas d’Augustine. It can be made with either apples or pears and is delicious served with vanilla or cinnamon ice cream.

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!