Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.

Never trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

Roast turkey is easy to make, and the citrus gives this dish a “sun-drenched” flavour. The root vegetable side dish is easy to make and a definite crowd pleaser.

This savoury recipe for Saffron Chicken comes from the Mirabeau Wine kitchen in the Var. The chicken is matched with an easy side dish of potato and courgette (zucchini).

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.

recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!

This main dish is a recipe from Hilda it is easy to prepare and a perfect savoury pairing with duck and figs.

This soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes.