Trish's French Country Kitchen

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