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.
Walnuts contain protein, omega 3, fatty acids, vitamin E, B complex and minerals. They are said to be brain food – well they look like little brains, don’t they? – and studies suggest they can ward off Alzheimer’s, lower cholesterol and protect against heart disease and diabetes.
We love publishing your reviews. They’re honest (of course) objective, (we hope) and cover a wide range of tastes, prices, and places. You might not always agree, the chef might be having a bad day, your standards might be higher….or lower – but they give you an idea of what’s available and what to expect.