Bûche de Noël – Suzanne Dunaway 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.
There is nothing tastier that can be made in a short time with whatever is available, than a fritter.
How wonderful to discover the rich flavours of a plum pudding!
Not All Black Olives Are Black! We’ve all plucked an olive off a tree, popped it into our mouths and quickly popped it back out again – haven’t we?
This is a chutney which can be made all year round.
Welcome to the Route des Vins! In particular that of the Cote de Roussillon Villages. Throw in a Roman Aquaduct and you have a pretty good Autumn Day Out.
Slobber with Suzanne over this delicous easy apple cake.
This weekend, roam Latour-de-France to discover the winding Medieval streets dotted with wine tasting stands, food trucks, musical bands, art, pottery and photography exhibitions, street performers…
The fruits of the arbousier can be eaten fresh, but don’t have much flavour, unless you want to make “medronheira” (strawberry tree firewater), a Portuguese brandy…but the kaki chutney is delicious.