For breakfast in the shade of the Volcanoes

Serves 4: 50 g of Lavort ripened ewe’s milk cheese (matured for least 4 months), a spoon of Auvergne honey and a little chopped mint

Courgettes au gratin with grated Fumaison cheese

Serves 4: 8 small-sized courgettes, a handful of parsley, 2 cloves of garlic, a small carton of single cream, 200 g of grated Fumaison cheese

Preparation:
Peel the courgettes partially, then add the chopped garlic and parsley and steam for 6 minutes.
Drain off any water.
Take out the parsley and mash the vegetables with a fork. Add the cream.
Put the puréed vegetables in a gratin dish, season with salt and pepper and mix in half of the grated Fumaison. Level out the purée and sprinkle all over with the remaining grated Fumaison.
Brown in the oven for 10 to 12 minutes.
Serve with roast chicken.