Fresh flavours from the French Mediterranean coast...

Bouillabaisse is a classic seafood soup from the port city of Marseille that originated as a stew made by local fishermen using bony rockfish which they couldn’t sell. It is served, as here, with rouille - a sauce made with breadcrumbs and Cayenne pepper. Next is another Provençal classic of daube, which is a stew made with wine and herbes de Provence.

Finally there’s cream bavarois, flavoured with tonka beans, and buttery biscuits (known as sablé, which means ‘sand’ in French). Tonka beans have a lovely sweet aroma reminiscent of vanilla and cinnamon and have become a favourite with chefs in France.

DAUBE WHOLE SPICES: Juniper, bay, clove

DAUBE BLEND:  Nutmeg, cinnamon, bitter orange, thyme, savory, majoram, rosemary, lavender, oregano, lemon thyme, celery, tarragon, black pepper

BOUILLABAISSE BLEND: Red pepper, shrimp powder (shrimp, cornstrach), fennel, thyme, bay, orange peel, black pepper, saffron, fennel pollen

ROUILLE BLEND: Red pepper, garlic, Cayenne pepper, black pepper

HERBES DE PROVENCE: Thyme, savory, majoram, rosemary, lavender, oregano, lemon thyme, tarragon, celery

TONKA BEANS.

SABLÉ SPICES: Allspice, nutmeg, ginger, cloves

*Allergens

• 2 duck legs (or use whole chicken legs)
• 200g cooked prawns (preferably shell on)
• 1 onion 
• 4 cloves garlic 
• 400g waxy potatoes 
• 1 carrot 
• 150g green beans 
• 60g butter 
• 200ml double cream
• 80ml full fat milk
• 1 leaf of gelatine
• 70g sugar
• 1 tbsp tomato puree
• 70g plain flour
• 8 tbsp fresh breadcrumbs (30g)
• 105ml good quality olive oil
• 200ml dry white wine
• 20g flaked almonds
• 4 slices of baguette or bread to serve