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.
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.
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.
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.
Tender poached vegetables are served in a herb-packed béchamel sauce and given a crunchy cheese topping. Try serving with tagliatelle or new potatoes.
Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.
I've been making this fondue since the early 70s. Always so good!
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.
Minced mushrooms that can be used in a proper Beef Wellington or served as a side dish.
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.
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.
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.
This salmon recipe is easy to prepare and it will hit with your guests for a dinner party! I serve these beautiful salmon parcels with fresh green salad.
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.
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.
These mini quiches with tomato and onions are very tasty and much less fattening without the pastry.
A different way to cook potatoes. Delicious!
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.
This ratatouille always reminds me of good food and sunny weather. Ratatouille is a perfect use of summer veg!
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.