I particularly love tarragon with tomato-based sauces and seafood ♥ This rich tomato sauce finished with a hint of heavy cream, served on a bed of linguini fini and garnished with large, plump, sea scallops quickly sautéed in butter until golden, is really wonderful!

This aubergine dish is so good that it has managed to convert many die-hard, non-eggplant eaters! Stuffed with a fragrant filling of beef, rice, lots of fresh basil & parsley, parmesan, a little garlic & fennel, then baked and served with a basil tomato sauce, it can be prepared in part or completely ahead of time for convenience.