In this simple tart I combine fresh, tasty tomatoes and local goat cheese. This one of my favourite savoury tarts when tomatoes are in season. It’s quite easy, served with a nice green salad

Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.

There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics. Provence is often called a cold country with a hot sun because as soon as the sun’s down you …

Originally posted on Ginger and Nutmeg this recipe is a combination of lentils, spinach and spices. An easy side dish to ring in the New Year with a touch of luck.

You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.

This savoury recipe is from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. Stuffed zucchini blossoms are a little extra effort to make, but your table companions will be happy you made them. This recipe has been published with the author’s permission.