Jean-Claude de Toulouse - Legendary Cuisine

Every spring, I had waited for her, the Lady with the Golden Wings and every spring I had missed her. This time I waited from dawn, by the pomegranate tree, in my garden. It is, after all, her favourite spot.

Here she is the Lady with the Golden Wings. Glorious, luminous and forever pretty. Good morning, I said. Good morning, she replied. I have been waiting for you for ages. I know. I have been very busy picking up the pieces after my husbands fight with his brother. Every time they fight they cause disasters. Men fight. Ladies make peace. Ladies make peace.

I know who you are, you are Isis the Goddess of Love. The Lady with the Golden Wings. Yes I am. Can you grant me a wish? What is it? Look I know it is early for figs. But can you, with your magical and generous hands Yes? Provide me with some? Why? Because, it is time for breakfast, and I would like to prepare a honeyed feast for you. We laughed and had breakfast. After that she kept visiting my garden and I continued to provide breakfast.

Lavender honey can be found in health food stores. Lavender honey can be found in health food stores.

If it is not available you can use your favourite honey. Serves 2 Ingredients 6 fresh apricots, stoned and halved 2 peaches, stoned and halved 90g (3oz) lavender honey or your favourite honey 30g (1oz) yoghurt or crme fraiche 6g (0.2oz) roasted almond flakes Method Place honey in a saucepan. Bring to the boil. Add fruits and turn down heat. Simmer for 3 minutes. Place in a deep serving dish.

Let it cool for 15 minutes or you can serve it hot. Top with yoghurt and almonds.

The first people to use pomegranate molasses were the ancient Egyptians and Persians. It was used in nearly every meal. It is a great start to the day as it provides energy and stamina. Pomegranate molasses is available in continental and health food stores.

Serves 2 Ingredients 2 plums seeded and halved 2 apples peeled and cored 60g (2oz) honey or brown sugar 40g (1.4oz) pomegranate molasses 20g (0.7oz) crushed walnuts Method Place honey and pomegranates molasses in a saucepan and cook for 2 minutes on low heat. Add apples. Cover and cook for another 3 minutes. Add plums. Cook for 1 minute.

Serves 2 Ingredients 3 fresh free range eggs 45ml (1.5 fl.oz) milk 3 slices semi dried tomatoes chopped 1 large tomato chopped 2 large sprigs of fresh thyme chopped 1 roasted red or yellow capsicum (bell pepper) chopped Pinch of pepper (no salt required as the salmon is salty enough) 14ml (0.5 fl.oz) grapeseed oil Filling 2 slices smoked salmon 15g (0.5oz) low fat cream cheese Small handful of fresh wild rocket Method Beat eggs, milk, thyme and seasoning. Serves 2 Ingredients 3 fresh free range eggs 45ml (1.5 fl.oz) milk 3 slices semi dried tomatoes chopped 1 large tomato chopped 2 large sprigs of fresh thyme chopped 1 roasted red or yellow capsicum (bell pepper) chopped Pinch of pepper (no salt required as the salmon is salty enough) 14ml (0.5 fl.oz) grapeseed oil Filling 2 slices smoked salmon 15g (0.5oz) low fat cream cheese Small handful of fresh wild rocket Method Beat eggs, milk, thyme and seasoning.

Heat the oil. Add the rest of the ingredients then pour in the pan. Lift and tilt the pan from time to time to allow the uncooked egg to run underneath, preventing the omelette from sticking to the bottom of the pan. When the underside is cooked and the top is still slightly soft and creamy, spread the cream cheese over the omelette. Top with salmon and rocket and fold in half.

Serves 2 Ingredients 150g (5oz) strawberries halved or quartered according to their size 100g (3.5oz) blueberries 8 thin slices of rhubarb 100g (3.5oz) raw caster sugar 20g (0.7oz) brown sugar 1 vanilla pod split in half 160mls (5.5 fl. oz) water Method Add water, raw sugar, vanilla pod and rhubarb in a saucepan over moderate heat. oz) water Method Add water, raw sugar, vanilla pod and rhubarb in a saucepan over moderate heat.