This elegant but easy to make dish can be made with almost any pureed vegetable, such as carrot or celeriac. To avoid last-minute fuss, make the timbales a few hours ahead and cook while the first course is being eaten. Or, serve them on their own as a starter with a little white wine butter sauce.
These tomatoes, epitomizing the flavour of Provence, are perfect with roast meat or poultry. You can prepare them a few hours ahead, then cook them while carving the roast.
This dish has been made for centuries in Provence and it gets its name from the shallow casserole, tian, in which it is traditionally cooked. In the days before home kitchens had ovens, the assembled dish was carried to the bakerys to make use of the heat remaining after the bread was baked.
This classic combination of the vegetables that grow abundantly in the south of France is infinitely flexible. Use the recipe as a guide for making the most of what you have on hand.