The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

Light and crisp puff pastry covered in creamy goat’s cheese, salty ham and topped with the season`s best Asparagus gently roasted to perfection.

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

The classic Tarte au Citron works beautifully with oranges instead of lemons to give a lush and softer edge to this light desert. I try and pick good quality, non treated oranges and have decided to reduce the juice a bit to get a more pronounced flavour. I made the sweet pastry myself, but a good quality “pure butter” supermarket version will do the trick and is less prone to failure.

A simple yet elegant fish fillet served on a creamy warm pea risotto.

Perfectly Provence is the name of this website; it is also a community of over 40 contributors each of whom has a personal connection to the region. The list includes expats who have chosen to make the South of France their home: Phoebe Thomas who writes about travel with kids, …

The ‘Festival des Jardins de la Cote d’Azur’ looks to be an interesting new venture. It runs every day from 1 April to 1 May in Nice, Cannes, Grasse, Antibes, and Menton. There are two sections to this festival. The first will be 10 gardens specially created in open spaces …

Paul Shore is a Canadian with a taste for adventure and a flair for writing. Some 20-years ago, he jumped at a work opportunity to live as an expat near the French Riviera. He chose to rent a place in the hill-top village of Saint Paul de Vence. The town …

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.