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Black Olive Tapenade

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Recipes • 19 Nov 15

Truffled Chicken with Macaroni

If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.
Recipes • 19 Nov 15

Chestnut Soup with Smoked Butter and Bacon Garnish

If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.
Recipes • 19 Nov 15

Poached Pears in Red Wine Syrup

Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recip
Recipes • 19 Nov 15

Mussel and Tomato Stew

This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
Recipes • 19 Nov 15

Poule au Pot

Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.
Recipes • 19 Nov 15

Cod Pie with Saffron Mash

This is a version of a famous French dish called 'Hachis Parmentier', with meat on the bottom and mashed potatoes on top, a bit like Shepherd's Pie. You can play around with the layers and turn them round and use fish instead of meat.
Recipes • 19 Nov 15

Andrew Winship's Light, Flaky Brandade of Cod

English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
Recipes • 19 Nov 15

Cheese Terrine

This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
Cheese • 18 Jan 17

Sweet Wine and Fruit Jelly

The season for perfectly ripe summer fruit is unfortunately all too short.
Recipes • 19 Nov 15

Salted Pineapple

Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.
Recipes • 19 Nov 15

Black Olive Tapenade

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Recipes • 19 Nov 15

Mediterranean Green Bean Salad

A lovely healthy salad, served hot, warm or cold and very simply made.
Recipes • 19 Nov 15

Mushroom and Herb Omelette

With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
Recipes • 19 Nov 15

Beef Tartare with Oysters

It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.
Recipes • 19 Nov 15

Tomato Chutney with Parmesan Crisps

Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.
Recipes • 19 Nov 15

Camargue Daube de Boeuf

A delicious beef stew.
Recipes • 20 Nov 15

Ravioli of Pumpkin and Mushroom

At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.
Recipes • 20 Nov 15

Apricot and Vanilla Jam

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you ar
Apricot • 31 Jan 17

Trish Deseine's Pain Bagnat Salad in a Sandwich

This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.
Sandwich • 06 Mar 17

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