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.
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.
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!
Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish.
Gloriously rich and buttery (don’t think about the calories!) brioche is a versatile dough which can be used to make sweet rolls, burger buns, the classic brioche à têtes or parisiennes or the beautifully domed brioche Nanterre.
The colourful Hotel Cortie in the narrow streets of pretty Thuir centre has been a hotel-restaurant and events venue for more than a century.
Garlic is valued as much for its medicinal properties as its flavouring, and has been cultivated for so long that it is impossible to be sure of its country of origin. Use it in this typically French soup.
Corinne is pursuing her passion for all things culinary and is proud to provide you with the best, hand-made British sausages and dry cured bacon. Her successful career in catering & hospitality spans 25yrs and previous took her from the Highlands of Scotland to Ireland via the French Alps.
