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.

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!

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 …

What could be more delicious than a big messy sandwich at a picnic with friends. This Nicoise Pan Bagnat is packed with layers of flavour that only get better the longer they marinate together. Fresh peppery arugula with tuna, pickles, olives, capers, fennel, tomatoes, anchovies and homemade mayonnaise are perfectly presented on an artisan baked french loaf.

Salade Niçoise Tastes of the Mediterranean it is yet another variation on a wonderful light salad that takes advantage of the season’s best tomatoes and potatoes.

l’apero with this fabulous and easy shrimp cocktail that is bound to delight everyone.

With this dish you can vary the vegetables and I think it’s lovely to use a mixture of aubergine, courgettes and tomatoes. The meat is generally a mixture of beef and pork, seasoned with herbs and spices.