Red tuna returns to Med
After 15 years of drastic measures, stocks of red tuna have increased in the waters of the Mediterranean having been nearly wiped out.
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!
Bertie, a handsome 10-month old mongrel was so impressed by his first golf experience at Mas Pages, that he settled in for a four-day break.
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.
Home ownership in the P-O
Insee, the government statistics office, has published stats on how we live in the P-O.
From this Wednesday 17th May, watch out for a new speed trap, operational in both directions, on the A9 motorway, near the Spanish border, where work is being carried out to create a 3rd lane.
Born in Guernsey in the Channel Islands and now living for the past 12 years in the Pyrenees Orientale, I work with plants, herbs, flowers and chocolate and enjoy mixing the two together when I am not painting watercolour mandalas.
For those who love craft beers made with passion and integrity, look no further than Maureillas! Christophe Ledan, who originally comes from Lille but has travelled widely around the world, has set up his ‘brasserie artisanale’ in the village. Christophe is a true craftsman, oozing enthusiasm and expertise for his chosen profession.
An important message from the development manager at Perpignan airport who is being told that if their new Flybe flight doesn’t start seeing some bookings, they will lose it. Please share as much as possible, even if this route doesn’t suit you, as routes breed routes and the more present flights are used, the more likelihood that other routes will be created.
This Catalan sauce has a wonderfully complex flavour and conveniently keeps for at least a week in the fridge. It is traditionally served with Calcots, but works beautifully with simply-cooked fish, roast chicken, and even over warm new potatoes. In this instance I suggest serving it with a simple Tortilla Espanola.