Slow-Cooked Spring lamb and Peas
LambMain CourseProvencal RecipesTaste: Food & DrinkViktorija Todorovska

Slow-Cooked Spring Lamb and Fresh Peas

Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.

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Provencal Duck Stew
François de MélogueMain CoursePoultryProvencal RecipesTaste: Food & Drink

Make Ahead Provencal Duck Stew

Try this recipe for Provencal Duck Stew before the weather gets too warm. This dish is a great main course for long summer lunches or dinner parties because it is best prepared ahead of time and reheated. Make this recipe in advance and it will allow you to enjoy the …

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Eggplant Cakes Pesto Sauce Papeton Aubergines
AppetizerGuest PostProvencal RecipesStarter CourseTaste: Food & Drink

Eggplant Cakes with a Pesto Sauce to Start the Evening

They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.

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Classic Cassoulet Recipe
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Classic Cassoulet Recipe Made Easy

Cassoulet is a traditional recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France). Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time if you decide to make the duck confit yourself.

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Lamb Stew Navarin d’Agneau
Cook'n with ClassLambMain CourseProvencal RecipesTaste: Food & Drink

Lamb Stew with Root Vegetables (Navarin d’Agneau)

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.

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Persian-spiced Lamb Shanks
David Scott AllenLambMain CourseProvencal RecipesTaste: Food & Drink

Persian-spiced Lamb Shanks

Great lamb is easy to find in Provence, most of which is organic, and grass-fed. This recipe, for Persian-spiced Lamb Shanks, brings together the best of this complex middle-eastern cuisine. The flavours of Persia combine sweet, sour, savoury, hot, floral, and earthy into a subtle taste explosion.

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Red Wine Poached Saumonette (Spiny Dogfish)
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Red Wine Poached Saumonette (Spiny Dogfish)

There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.

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Squid Ink Pasta With Squid and Rosé
Cook'n with ClassFish & SeafoodMain CourseProvencal Recipes

Squid Ink Pasta with Squid

This Squid Ink Pasta with fresh squid and tomatoes is a striking main course. The black pasta, red tomatoes and squid are a wonderful savoury combination. Enjoy any time of year.

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Lentil Sausage Sweet Paprika Soup Cook'n with Class
Cook'n with ClassProvencal RecipesSoupTaste: Food & Drink

Hearty Lentil Soup with Sausage and Sweet Paprika

This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.

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Chef Jan Hendrik's Langoustine Cannelloni Recipe
Fish & SeafoodMain CourseTaste: Food & Drink

Michelin Star Chef Jan Hendrik’s Langoustine Cannelloni Recipe

This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.

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