Pissaladière is often described as a kind of pizza from Nice in Provence. It is traditionally made with bread dough. Continue reading


Keith Floyd’s Provençal veal

I have been cooking this dish ever since I bought the late Keith Floyd‘s book Floyd on France back in the 1980s. Here is a link to all the recipes in the book. Continue reading

Lamb leg steak in a tomato and olive sauce

A bit of a Provençal type of dish.

I seared the meat on both sides in olive oil and set it aside.

I sautéed a chopped onion and a crushed clove of garlic in the same oil and added in a thinly sliced carrot. After a few minutes, I deglazed the pan with some white wine and added in some tomato passata, salt, pepper and herbes de Provence.

I cooked thin together for a bit longer and returned the meat to the dish, covered it in foil and put in in a Mark 6 oven for about an hour.

Before serving, I added a handful of black olives and warmed them through.

All that this needed was a garnish of parsley and some pasta, plus a nice robust bottle of Côtes du Rhône Villages.