Grape Harvest Cake
Inspired by a recipe from ‘Patricia Wells at Home in Provence,’ a book that has had shelf space in my library for many years, this recipe is just as appropriate in our very own ‘Sud de France’, the Pyrénées-Orientales.
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
Saffron production is a labour of love – a process so labour intensive that it is hardly surprising that the fiery coloured spice is the most expensive in the world.
Traditional British style sausages and bacon back in the P-O
Sunken chocolate cake, or dessert, including cacao, cherries, grape and figs, and with very little added sugar so a healthy choice..! In spring pile the cake with pitted cherries; in summer pile high with fragrant strawberries; for late autumn tuck some poached sliced pears into the centre and in the winter serve just as it is with oranges in caramel on the side.
The word escalivada comes from the Catalan word escalivar, meaning “to char”, as the vegetables were traditionally cooked over embers. Ingredients – 2 aubergines – 2 green peppers – 2 red peppers – 4 red…
Roast Monkfish & Saffron Risotto.
Prickly Pear Margarita ‘Now when you pick a pawpaw Or a prickly pear And you prick a raw paw Next time beware’ “Have I given you a clue?” Good ol’ Baloo certainly knew what…
The ‘centre of the world’ may be a little extravagant but over recent years there has certainly been huge progress in terms of eating options for vegetarians in Perpignan.
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.