Annie Bell
Annie Bell is a cookery writer and nutritionist who has written for a variety of publications for the last thirty years. Find out more at anniebell.net.
Courgette and goat's cheese fritters
'I always make a beeline for unusual courgettes when I encounter them,' says Annie Bell. ‘Round, yellow and baby ones have something of Provençal charm about them’
Salads of artichokes with green beans and fennel with anchovies
Marinated anchovies are a lively addition to any Provençal-style spread
Oreillettes with pastis melon
'These pastries are often scented with orange flower water, so to mirror that, I use orange zest and fennel,' says Annie Bell
Brandade (salt cod spread)
This spread can be made a few days in advance, chilled and reheated
Aubergine rolls with Pistou
Annie Bell shares prep-ahead Provençal dishes that's just the thing for summertime socialising
Annie Bell's Belval pot-roast chicken with watercress and peas
A one-pot dish that will only be improved by using a top quality bird
Mimolette and walnut sablés
Fans of cheese straws will love these elegant pre-dinner nibbles
Carrot and spring onion gratin
Annie Bell makes the most of Normandy's bountiful crop of carrots and spring onions, turning them into a comforting gratin
Crab, pickled samphire and radish remoulade
The taste of the seaside distilled into one incredible plate
Greengage and hazelnut frangipane tart
A greengage is a close cousin of the plum, with a sharper taste that adds extra bite to this tart