This cold sauce is perfect for fish, seafood cakes, cold cuts and sandwiches. It consists of mayonnaise, cream, and mustard combined with pickles and flavoured with powder curry. Remoulade, which originates in French cuisine, is a little bit similar to Tartare Sauce, has a thick, creamy consistency, and finely chopped gherkins and capers add sharp and savoury flavour. The condiment goes well with French fries or baked potatoes. Find the recipe here

There are plenty of recipes for this French classic. Some bakers use puff pastry, thinly sliced sweet apples but no caramel; others - rough puff pastry, firm, crispy fruits and a vanilla pod. This recipe for Tarte Tatin comes from the book “Le Cordon Bleu. Pastry School”. It calls for a slightly sweet shortcrust pastry, beautifully caramelised apple halves with a pinch of cinnamon baked in a Savarin form. Big, lightly brown apple pieces that create a ring on the crisp, buttery base are soft, juicy and sweet. This upside-down fruit tarte looks absolutely fantastic and tastes divine. Find the recipe here….

Ratatouille is a traditional Provençal vegetable stew, fragrant with garlic and thyme. It is excellent to have it on hand for a quick lunch or as a side dish for dinner. You can serve it warm or cold, on rice, with roast meat or a baguette. Aubergine, courgette, onion and pepper must be cooked separately in olive oil before being combined with diced tomatoes, tomato paste, chopped garlic, and herbs and stewed until all vegetables are tender. Use the vegetable at the peak of the season; then, you will get the perfect flavourful Ratatouille. Find the recipe here

The Summer Galettes are equally delicious hot or cold. They make a delightful picnic appetizer and can be served with meat, fish or vegetables, with cold toppings like tzatziki. The Galettes are great for a quick lunch accompanied by green leaves salad with a dash of vinaigrette. They can be made in advance and kept in the fridge until served. You even can reheat them on the barbecue. Find the recipe here...

You can vary the vegetables according to your taste or what’s in season and make this Tarte Tatin a great starter or accompaniment to any meat meal. I’ve used new root vegetables, onion, and chicory, a few pieces of chilli pepper, thyme leaves – as simple as that – and homemade rough puff pastry. Serve Roast Vegetables Tarte Tatin warm, with a glass of cold white wine. Find the recipe here...