Tomato and basil galettes
Recipe by:
Norma MacMillan
Galette is the French term for a flat, round pastry or cake. The galettes here are made from wholemeal scone dough flavoured with a little Parmesan cheese. They make a delicious base for a tomato, basil and pine nut topping. Serve as a snack or starter, or as a light lunch with a mixed leaf salad. They're also good cold.
Provençal Roasted Vegetable and Feta Slice
Recipe by:
Norma MacMillan
This colourful vegetable tart combines classic flavours of Provence – peppers, courgettes, tomatoes, garlic and fresh herbs – with piquant feta cheese in a crisp, olive oil pastry case. See separate recipe for shortcrust pastry on this site and follow recipe for olive oil pastry in the note section of "see more ideas". The tart can be served hot or cold, and would be lovely for a summer picnic or alfresco lunch in the garden.
Goat's cheese soufflé with ratatouille
Recipe by:
Maggie Pannell
This dish is a Provençal-style marriage between a light, cheesy soufflé topping and a flavoursome stew of Mediterranean vegetables. Serve for a summer lunch with crusty bread and a green salad.
Cheesy chestnut galette
Recipe by:
Maggie Pannell
This delicious galette, made with brown rice, crunchy stir-fried vegetables, chestnuts, fresh sage and cheese, is a cross between a roasted rice cake and a risotto. Serve with a simple salad and cranberry sauce.
Baby vegetable fricassée
Recipe by:
Brenda Houghton
Tender poached vegetables are served in a herb-packed béchamel sauce and given a crunchy cheese topping. Try serving with tagliatelle or new potatoes.
Celeriac and Stilton soufflé
Recipe by:
Chrissie Lloyd
Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.
Fondue
Recipe by:
Sheila
I've been making this fondue since the early 70s. Always so good!
Gruyere and leek pie
Recipe by:
plume d'argent
An original French recipe my mum used to bake. Great to eat with a salad during summer or even winter. Absolutely delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.
Duxelle
Minced mushrooms that can be used in a proper Beef Wellington or served as a side dish.
Best Ratatouille
Recipe by:
Christine
Ratatouille - a classic vegetable dish from the south of France that can be enjoyed both cold and warm. You can serve this on its own with crusty bread, for a savoury crepe filling, or with creamy polenta.
Vegetable Tian
Recipe by:
Gilles
Tian is a layered baked vegetable dish that originated in Provence. It's classic Mediterranean fare - little more than vegetables and olive oil combine to make a delicious, flavourful meal.
Fennel and Apple Summer Salad
Recipe by:
annef
This is a delicious crunchy salad that's sweetened with fresh raspberries. You can't really make it in advance but if you have to - pour a few tablespoons of French dressing or a balsamic based vinaigrette and then chill it. Delicious served with pork.
Classic ratatouille
Recipe by:
Gilles
Ratatouille can be eaten warm or cold with all kinds of meat, fish or eggs... Or simply enjoy it on its own with some good crusty bread and a wedge of cheese. You don't have to peel the aubergine or courgette, if desired.
Tomato, olive and mozzarella savoury cake
Recipe by:
Gilles
I put a lot of basil in this savoury loaf cake because I love it! This savoury cake is vegetarian and makes a tasty and lovely addition to a summer picnic.
Potato and pumpkin gratin
Recipe by:
Norma MacMillan
When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well-textured result and provides a good mix of nutrients.
Basic ratatouille
Recipe by:
Anizou
This ratatouille always reminds me of good food and sunny weather. Ratatouille is a perfect use of summer veg!
Summer vegetable tian
Recipe by:
Aeroz
Much lighter and healthier than gratin, this is a French tian of delicious vegetables. A little olive oil, herbs de Provence and seasonal summer veg, here's a recipe that will accompany your meat or fish beautifully.