FRENCH OPEN

Bring a taste of France to your alfresco dining with these delightful and delicious dishes from Provence

- PHOTOGRAPHY LIZZIE MAYSON AND SOPHIE BELLARD

PEA, CUCUMBER AND MINT CHILLED SOUP

SERVES 4-6

• Olive oil, for cooking

• 1 large, sweet onion, roughly chopped

• 1 garlic clove, roughly chopped

• 300g fresh or frozen peas

• 180ml vegetable stock

• Handful of ice cubes

• 2 cucumbers, halved, deseeded and roughly chopped

• Fleur de sel and freshly ground black pepper

• 200ml crème fraîche

• Mint leaves, roughly chopped, to serve

■ Heat a little oil in a large saucepan over a medium heat and fry the onion and garlic for a few minutes.

■ Add the peas and stock, cover and cook for about 10 minutes, stirring frequently. Remove the peas in stock from the heat and add the ice cubes - this helps to preserve the bright green colour.

■ Transfer to a food processor and add the cucumbers. Season with salt, then blend until very smooth. If you are making this soup in advance, store it in the refrigerator until needed.

■ Serve in individual soup bowls or glasses and season each with a little salt and pepper, then add a dollop of crème fraîche and sprinkle with chopped mint.

SAFFRON RISOTTO WITH CONFIT TOMATOES

SERVES 4

• Olive oil, for cooking

• 1 white onion, diced

• 240g arborio or carnaroli rice

• 100ml white or rosé wine

• A very generous pinch of saffron threads

• 1-1.3ltr good-quality chicken or vegetable stock

• 50g salted butter

• 100g Parmesan, finely grated

FOR THE CONFIT TOMATOES