White beans with some red onion, chervil, anchovies and fresh crispy sweet Muscat grapes.

Lemon verbena, dries beautifully, makes a refreshing infusion, adds zest to a cabinet, a room…and makes an elegant ice cream.

The combination of shrimp and goat’s cheese , dill and capers, seasons the watery cucumber, served as cucumber cups for a lunch.

A variety of winter vegetables roasted and steamed and served with a lemon butter

My very first starter I made as a child, now changed a bit to serve as an amuse bouche with clementines and litchis and a vinaigrette.

Fried foie gras with caramelized mango slices on toasts of brioche for a special Christmas dinner.

Sometimes something has to be left alone to speak in its own voice. Like the velvety butternut.

Biscuits with poppy seed, sesame seeds and sunflower seeds for a snack with tea.

Artichokes filled with red fig and topped with a goats cheese can be served whichever way you want to

A spaghetti squash served with a three tomato-sauce, gret for those who are watching their carbs intake.

Salad and herbs picked freshly from a wild summer garden and served with green vegetables and feied sauteed calamari.

Smoked salmon, rolled with roasted red pepper, herbed ricotta filling and spinach leaves and served with a balsamic reduction.

Combined with goats cheese,olives, some torn basil leaves and a drizzle of olive oil and served in a pastry cup.

In the extreme heat we are experiencing, a sorbet is more refreshing than ice cream… and my favourite…red berries.

A little apricot soup for an amuse bouche, chilled or at room temperature, makes summer really come home.

Treat yourself with half a grilled melon, infused with rosemary, drizzled with caramel and served warm with a dollop of ice cream.

Summer fruits, sauteed in a syrup with butter, sugar and balsamic vinegar and served with a sprinkling of fresh mint and basil.

A deliciously moist microwave carrot cake recipe presented as mini loaves for an Easter feel and playfulness.

Some peas, a handful of mint, chopped pine nuts with goats cheese and cressonnette…spring on a bruschetta!

A mackerel pate, made from either fresh or smoked or canned mackerel and served in a recycled sardine can makes for fun summer entertaining.

“Cornettes de boeuf” peppers stuffed with courgettes and pancetta, baked with goats cheese, and served with a green salad.

A recipe from Norway, wonderful bio salmon, oven baked with freshly chopped dill and mint, honey, creme fraiche and lemon… perfect!