As I struggle to meet guidebook deadlines, I invite you to have a look at the piece on zucchini (courgettes to some of you) and other summer squash that I've just published on the BBC Food website.
Chocolate mousse with fleur de sel
A recipe for chocolate mousse with fleur de sel in an old issue of Régal
magazine reminded me of the remarkable way that salt can accentuate
the character of good chocolate. It also made me wonder why it had been so long since I last made chocolate mousse.
People often ask me why I'm not enormous. Even if I do have a penchant for cakes
, I think what saves me is that my idea of a perfect meal is some variation on this.
Strawberry and tomato gaspacho with pistachio oil
Pistachio oil brings an extra touch of originality to strawberry and tomato gaspacho, which I came across at Le Mirazur's new tapas-style bar and couldn't wait to recreate.
Les petits farcis
What I love about these little stuffed vegetables, known affectionately as "les farcis" ("the stuffed") in Nice, is how they reflect the personality of each cook.
Ravioli with avocado sauce vierge
When I first came across this dish at the Château de la Chèvre d'Or, I thought it was sheer madness. Then I tasted it and decided otherwise.
I first spotted this summery variation on classic tiramisù at the bakery Bread & Roses in Paris, and had been wanting to recreate their recipe for months.
Fava bean gnocchi
I've had some disasters in the past with non-potato gnocchi. Still, the knowledge that gnocchi and fèves are Sam's two favorite foods in the world - after chocolate, of course - gave me the incentive to try my luck.