La Raffine
The season for figs is short. For a couple of weeks in mid-September I devour as many as I can. Sweet, fragrant and juicy, figs team up very well with other ingredients: honey, yoghurt and toasted nuts; fresh young goat's cheese; salty prosciutto; tangy blue cheeses and even anchovies.
You can buys figs in the market but it is best to eat them fresh from the tree if you can find one. Watch the country roads as they grow like weeds in Provence.
Read MoreWild blackberry bushes can be found on many country roads in the region. We have a hedge the full length of the property and each year we enjoy the wild berries at the end of August. Smaller and less sweet than the commercially cultivated varieties, I prefer the taste and feel a primal satisfaction each year as I collect my daily rations. In the 15th century they were served as an hors d’oeuvre with sugar for dipping. Today a blackberry crumble is easy and delicious way to serve
The variety of tomatoes available in the Luberon is a joy to experience. I have my favourites and like to blend several different sorts in a brightly coloured tomato salad. Below is a guide to some of my favourites (including some of the minis we grow in our new potager) : red, orange, yellow, green and black and other heirloom tomatoes popular in the markets along with suggestions on how they are best served.
Read MoreMay is the season to enjoy green almonds, a delicacy loved in the south. Eat them straight from the tree like a peach or dip the soft centre in salt or sugar for a delicious snack
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