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.
Wild garlic is completely edible, from the white bell-like flowers with a green stripe running down each petal to the long bluebell type leaves and the bulb itself. Find out more about this versatile plant and learn how to make a gorgeous wild garlic pesto.
Try our special and simple cherry slushie cocktail, a rather unprofessional result (skin an’ all) of painstaking research over several warm and giggly evenings!
This Sweet Cherry & Almond Fougasse is a slightly different way to enjoy this year’s cherries. It’s perfect for picnics, wonderful with coffee, and just about any time of day really!
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.
Mar I Muntanya (sea and mountain) is a regional expression for traditional local recipes that combine seafood with meat, poultry, or game. Here is just one of many combinations.
Bunyetes are traditionally made and eaten at Easter all over Catalonia.
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.
The Easter Omelette, or ‘Omelette Pascale is more than just a recipe in Catalonia – it’s a whole tradition!