My little chocolate pot made with almond milk. This is the perfect dessert super easy to make and absolutely delicious.

This is a recipe that I have tried and tested for years and I hope you will love it as much as I do.

Crêpes can be eaten all year round, either as a savoury or an indulgent dessert. Here is one of my favourite savoury fillings.

This tart was made with blackberries but you could any berries or any other firm fruits like apricots or plums. 

This is a traditional Provençal recipe. The Grand Aïoli brings together all the flavours and aromas typical of Provence.

Deviled eggs are so easy to make and are deliciously creamy. Perfect for a daytime brunch, appetiser or evening cocktail party.

The added almond flavour marries very well with the tartness of the rhubarb. If you wish to use cow’s milk simply substitute it.

Be sure to impress your loved ones with these deliciously creamy egg and Girolle mushroom little cups – an absolute delight.

Lovely with avocado for a savoury light lunch and with a squeeze of lemon juice and date syrup for an afternoon snack.

The rose petals and pistachios sprinkled delicately over the top only add to the exotic charm of this delicious cake.

Compote is a French classic and traditionally made of apples! Try this pear compote variant, delicately scented with vanilla and cardamon.

This delicious upside down persimmon cake is moist, impressive and simple to make.

Croque Madame is a French classic and can be found in any bistro across France. It’s a quick, tasty, indulgent snack.

Mushroom Ragoût and Roasted Butternut – A real winter warmer. Comfort food at it’s tastiest.

I keep lamb traditional but like to add a little twist, so I have created a delicious rosé glaze dotted with a few pink peppercorns.

I absolutely love the combination of pistachios and chocolate together. This is pure indulgence and decadence.

Delicious savoury crumble packed full of flavour.

Baked cod, lemon and mustard is a quick and tasty meal ready in just 40 minutes!

This wheat free meal is simply delicious. And as spelt spaghetti is more water-soluble than wheat, it makes it easier to digest.

Traditionally a Provençale Daube is made with beef or wild boar, but I love English lamb. I think it marries so well with the olives, the

A rustic braised chicken in a delicious cream and thyme sauce. Traditional simple cooking!

Artichoke served with orange vinaigrette. A classic French recipe served with a twist!