Celebrating the autumnal produce available at the P-O markets, Hilary Cacchio shares her mouth-watering recipe for saffron pears
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.
Chestnut season is here, and the shops are full of pumpkins, why not combine the two and make some soup?
In many regions of France, the ritual gathering of mushrooms in the autumn , is a culture in itself.
This grape harvest cake is delicious served as a dessert accompanied by a glass of rich, but not over sweet Muscat de Rivesaltes or just a cup of coffee.
Eco-innovation and experimentation by local groups forging new paths for living (and thriving!) within the boundaries of our natural systems.
This is a recipe for, originally, slices of cold, cooked veal in tuna sauce
It’s fig season. Try this tried and tested tasty fig chutney.
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.
Figs must be picked ripe from the tree, as they don’t ripen well once picked A very firm fig is not ripe and will not properly ripen further.