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.
We can’t dine out in Spain for the moment, but there’s nothing to stop us enjoying some typical Spanish tapas.
Asparagus has been around for many hundreds of years, cultivated originally by the ancient Egyptians, Greeks and Romans, and many ancient herbal textbooks mention it as both, food and medicine
Looking for a Winter tonic? An easy and delicious recipe for rose hip syrup, which contains 20 times more vitamin C than oranges.
As the evening temperatures continue to decrease and the nights grow longer, it’s definitely time for comforting stews which promote a sense of well-being and contentment, especially since this recipe has the colours of the Catalan flag too!
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.
This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.
A dinner party in France is seen very much as an opportunity for friends and family to spend quality time together and can last several hours and sometimes cover six courses or more.
French poet Leon-Paul Fargue described eating oysters as like ‘kissing the sea on the lips’.
Exotic, erotic by reputation….and not everybody’s tasse de thé, the sight and texture of an oyster has made many a strong man (and woman) gag. Still alive as you tip it into your mouth, might it wriggle and jiggle and wiggle inside, like the old day who swallowed a spider?
First created during the reign of Louis XIV, these candied glazed chestnuts are eaten around Christmas time in France, a fairly costly luxury as true marrons glacés take several days to cook from start to finish.