Not sure what to do with your oranges and lemons? ‘Ow about this then?
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
There is no direct equivalent in France for double cream. Some ‘crême fraiche’ can be a decent substitute but you can’t whip it.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
A creamy, saffron-laced delight, perfect for a snazzy dinner party or just to enjoy a deux.
Cassoulet – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
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.
Winter brings a whole new range of tasty veg… we are so lucky to live in the Pyrénées-Orientales!
I have been impressed by the difference in the styles and tastes of the vinegars available from the Vallespir vineyards. The latest addition to my collection of single estate vinegars is from Treloar Vineyards, which nestles into the base of Mount Canigou. It is wonderfully sweet yet savoury.