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"I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is..."

Ingredients: dry white wine, olive oil...

"We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit! We have had figs in salads, baked figs, figs and cheese - I have made fig chutney, bottled figs and figs in Armagnac...finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious - and such a wonderful rich..."

Ingredients: cooking apples, crystallized ginger...

"When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing..."

Ingredients: demerara sugar, fresh ground black pepper...

"A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with..."

Ingredients: cider vinegar, cooking apples...

"My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful and edible decoration for cakes and desserts etc. Make sure your rose petals are free from pesticides and are not traffic polluted either. The more..."

Ingredients: parchment paper, egg whites...

"From a French children's book I just bought. Saw this, went in the kitchen and made it immediately, it took about 5 minutes. My French husband says it is better than Nutella. It is grittier, because I couldn't figure out how it to get it really smooth, but it tastes great. Makes enough to exactly fill one French Bonne Maman jam jar."

Ingredients: hazelnuts, cocoa, honey...

"This is SUCH a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter..."

Ingredients: rose water, egg yolks...

"Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and Lavender Sugar With Vanilla. This bring me back to Provence! Lovely on La Baguette, Fougasse, chocolate croissant, inside a crepe, French Toast. Bon appétit!"

Ingredients: dried lavender blossoms, lemons...

"An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties...."

Ingredients: angelica, baking soda...

"In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's..."

Ingredients: lavender flowers, honey...

"A quick and easy home-made honey recipe from the Auberge in South West France! I use lavender honey so much in my cooking, that I thought it was about time I made my own - given that I have about 30 lavender bushes! As well as giving an amazing and subtle flavour to your recipes, it also makes a wonderful gift for a fellow foodie. I plan on making my..."

Ingredients: honey, dried lavender flowers...

"A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is..."

Ingredients: pepper, cooking apples...

"Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream and as an ingredient in pear, apple, or quince tarts. Prepare at least 1 week before serving to allow the prunes to mellow. Since they last indefinitely,..."

Ingredients: prunes, sugar, vanilla beans...

"ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to..."

Ingredients: honey, golden caster sugar...