Saffron production is a labour of love – a process so labour intensive that it is hardly surprising that the fiery coloured spice is the most expensive in the world.
Don’t miss out on gathering delicious wild asparagus in February and March if you are out in the woods of the Pyrenees-Orientales.
Traditional Calçotadas take place In February and March. Down as many of these tasty onions as your tummy will allow, dipped in sauces and usually served up with BBQ, live music, sardanes……
The Tasty – a typical English breakfast sausage, great for a brunch
The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!
Coming from the French word terre for “soil,” the word terroir originally described the special characteristics of a region, or piece of land, which gave different varieties of wine, coffee and tea their individuality. (Soil, climate, position, regional traditions….)
Amanita Caesarea – “Le meilleur champignon du monde !” by Jane Mann On Wednesday this week the sun came out. This should not be remarkable in June in the South of France. This “summer”, however,…
Fancy a bit of crumpet but can’t find them here in France? why not make them yourself?
In this treasure trove of recipes, remedies, folklore and magick of commonly found herbs and flowers, Cindy explains how to use the plants of the P-O, with instructions for making tisanes, decoctions, tinctures and compre
A great accompaniment for cheese, charcuterie, pate and also good in your sauces and gravies, particularly duck and greasy meats, to cut down the fat.
Rose Hip SyrupLooking for a Winter tonic? Cindy Guilbert recommends this easy and delicious recipe for rose hip syrup, which contains 20 times more vitamin C than oranges.