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Trish Deseine follows her Mediterranean Kitchen series with Trish’s French Country Kitchen. She stays firmly in the south of her adopted country, to bring us more of the food and drink that distinguishes the Provencal region. In this series Trish collects her ingredients from growers and the vibrant country markets of the region as she prepares a whole range of seasonal delights.

She collects mushrooms and edible flowers gathered from the Provencal woods and fresh sardines, swordfish and halibut from the Mediterranean to slow roast with vanilla back in her country kitchen. There is no shortage of ripe fruit and vegetables. Pineapple cooked in a salt crust, tomatoes a la provencale, apricot and vanilla jam, ravioli tomato chutney and pears poached in wine and spices all get their turn back in her country kitchen.

For more information and recipes from this series, visit the official website for Trish's French Country Kitchen here

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Camargue Daube de Boeuf

Recipe by Trish Deseine from Trish's French Country Kitchen

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