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!

Strawberry soup with balsamic vinegar, rosewater, handsfull of chopped fresh mint, milled pepper - what better way to step into spring..

A fondue of sweet peppers with avocado and seared scallops to start off a meal on a colourful and exciting note.