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Whether you’re glued to the Olympics on TV, lazing in the garden or enjoying the company of family and friends, Bonne Maman has some sweet little somethings to nibble on. Gorgeous little cakes - Madeleines, Madeleines with milk chocolate, Le Petit Coconut and Le Petit Chocolat [individually wrapped in the bag to stay fresh] and Financiers Chocolat Orange [finger cakes] and elegant biscuits - Petit Beurre and Crunchy Coconut as well a classic buttery Galette; all are delicious. Treat yourself with this 50p off coupon.

Stockists for biscuits and cakes [not all lines available in all stores]: Waitrose, Sainsbury’s, Tesco, Morrisons, Ocado, Co-operative, Booths and selected NISA stores.

The very latest addition to Bonne Maman’s delicious range of conserves and compotes is a lightly textured fragrant Lemon Marmalade.

With its distinctive softer texture and fine cut peel, this luxurious new marmalade will bring a refreshing choice to the breakfast table. And why not try adding it to some recipes; giving a zing to lemon meringue pie or as a subtle addition to home-made Tarte au Citron – try spreading a little on the pastry base before adding the filling!

Available from Ocado, selected Morrisons stores nationwide and good independent food shops, Bonne Maman Lemon Marmalade is £2.19 a jar.

Other marmalades from Bonne Maman include Bitter Orange, Mandarin and Three Fruits (orange, grapefruit and lemon). Stockists: Waitrose, Sainsbury’s, Tesco, Morrisons, Asda [not all varieties available in every store]

This gorgeous summery recipe has the dreamiest creamy texture, needs no churning and is bursting with flavour.

Serves 4-6

1 x 300 ml carton double cream
300 ml (1/2 pint) full-fat Greek yoghurt
275 g (10 oz) Bonne Maman Strawberry Conserve
2 tbsp liqueur, such as Crème de Cassis
3-4 sugared rose petals, crushed
4-6 waffle cones, to finish

Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yoghurt and 200 g (7 oz) of the conserve.

Spoon half the mixture into a freezer-proof container that is about 5cm (2 inches) deep.

Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.

Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.

For extra crunch, sprinkle 25g crushed Bonne Maman galettes over the ice cream and conserve topping before freezing.

Find this and many other seasonal recipes in ‘Bonne Maman – The Seasonal Cookbook’. Published by Simon & Schuster. Available from good bookshops and Amazon

Masterpieces by Manet, Monet, Pissarro, Degas, Sisley and Morisot, as well as an exceptional group of more than twenty paintings by Renoir, from the Sterling and Francine Clark Art Institute in Williamstown, Massachusetts, are on display, many of which have never been seen in the UK before. The exhibition embraces important works by pre-Impressionist artists such as Corot, Théodore Rousseau and J-F.Millet.

Bonne Maman has teamed up with the Royal Academy of Arts to offer you the chance to win a pair of exhibition tickets.

Pierre-Auguste Renoir, Girl with a Fan, c.1879. Oil on canvas, 65.4 x 54 cm © Sterling and Francine Clark Art Institute, Williamstown, Massachusetts, USA, 1955.595.