Perfect for brunch ~ a highly seasoned mixture of slowly simmered tomatoes, onions, and lots of garlic, char-grilled bell peppers, and herbs in which you poach an egg, served with a spicy couscous and sausages.

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!

Fresh, golden pasta ribbons, fresh pesto and sautéed scallops… now this is a fabulous recipe, worthy of the finest tables! Make it for your sweetheart, for special guests, or why not just to treat yourself!

This beautiful tart is simple & quick to prepare, and bursting with the wonderful flavours of Provence – ripe tomatoes, olives, anchovies, capers, onions, and herbs … Click on the photo or title for the recipe.

A simple but elegant pasta dish ready to serve in 20 minutes! Gemelli is the name of the pasta shape I used, and the light sauce is made with cream, Italian rosemary ham, fresh tomato and baby spinach. Click on the photo or title for the recipe.