Confit de Banyuls, a kind of jelly, made with Banyuls wine, sugar and pectin, is excellent with Roquefort, hard sheep cheeses and foie gras.
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!
Jane Mann describes her visit to the olive and bean festivals in southern Catalonia…..
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.
There is no direct equivalent in France for double cream but there are several good alternatives.
Thought this might be useful info for Brits making a traditional Xmas cake. If you want to use ready to roll marzipan you won’t find it in the local supermarkets
Bûche de Noël – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Fancy a bit of crumpet but can’t find them here in France? Why not make them yourself?
Along the same lines as bouillabaisse, but bolder and more colourful, this rustic Catalan fisherman’s stew is traditionally served on Christmas Eve
Orange trees, like all citrus, thrive around the Mediterranean and particularly here in the PO.