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.

This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert.

A sweet and lovely alternative to traditional polenta. This bright and tangy cake stands on its’ own or paired with ice cream, it is a must try.

This lemon tart (tarte au citron) is an easy and beautiful dessert that even the most beginner cook should attempt.

While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.

What could be better than a bite-sized flavour combination of sweet and tart squeezed into tiny lemon meringue tarts? Below, Gilles Conchy, the Provence Gourmet, shares his recipe for these little treats. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles to learn about …