A traditional Provencal clafoutis with a thoughtful twist… pitted cherries.

Contributor blog post by David Taylor: I am continuing to train for a further ascent of Mont Ventoux in the coming weeks so my Tuesday ride took me over the hills past Javon and down to Sault. As ever the first glimpse of Ventoux with the lavender in full bloom …

My dream of taking an amazing program of 18 life topic modules designed for women who want to take some self-development action in their lives and sharing it with the world, has been at the top of my agenda, ever since being trained by Ruby Mcguire who developed the program. …

The ingredients are few for this dish – pain de mie (I really think the bread must be pain de mie – and never sour dough; anyone in France want to weigh in?), ham, cheese, béchamel sauce, and mustard. There are (if you look online) hundreds of recipes, each with a slight variation: the cheese in the béchamel or the cheese on top; mustard on both pieces of bread, or just one side; toast the bread, grill the sandwich, bake it, broil it, or a hybrid. Basically, they all work!

Cantilevered to a Luberon hillside are the striking remains of an ancient oppidum and its defensive dry-stone walls; Gordes can rightly boast about its ranking among les Plus Beaux Villages de France. However, at the height of Provence’s tourist season this town, with its single thoroughfare, becomes a ghastly traffic …

Isabelle Jouhanneau makes her Un Jour à la Campagne jams the traditional way; in copper pots with fresh ingredients and no additives. Originally from the Alpes de Haute Provence, she is now settled in the Luberon close to Bonnieux. Jouhanneau spent some time in Morocco, where she ran a tea shop, and …

Hidden high in the hills above the village of Rustrel lies a true Provençal oasis of tranquillity. Enveloped by woods, hills, and fields of lavender, le Clos de Rohan is the Provence you are looking for. From the moment you enter the grounds, this soothing retreat will delight the senses, whisk …

This Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish.

Summer holidays call for easy recipes and portable meals that work just as well at the beach as on a buffet table. This summer picnic menu is inspired by the endless sunny days and cicada-filled symphonies of Provence. Enjoy summer dining al fresco with these simple to make, easy to pack and delicious …

In David’s Cocoa and Lavender post for Pâté au Thon he turns ordinary canned tuna into a masterpiece. The full recipe is below for what might just become your go-to “impress the guests” appetizer.