With the rest I made ‘marmalade’, technically a confiture d’orange if you use these oranges instead of the bitter Seville variety, and I much prefer it. The spicy heat of the chillies balances the sweetness very nicely. Makes about 6 jars, depending on the size of the oranges.
Catalan cuisine is based on the region’s colourful historical background and reflects Spanish, Arab and Jewish influences.
In this treasure trove of recipes, remedies, folklore and magick of commonly found herbs and flowers, Cindy explains how to use the plants of the P-O, with instructions for making tisanes, decoctions, tinctures and compre
On the snail trail! At the height of the Roman Empire Romans found snails highly nutritious and farmed them extensively. The French are renowned worldwide for their snail eating. But there are only…
by Colin Lamont I expected September in Roussillon to be about grapes; I knew we were booked on a wine-tasting course in L’Hérault; and I hoped there would be a wine fête or three to…
Strawberry and Vanilla Baked Cheesecake with Strawberry Crumb serves 10 to 12 It’s Summer! Thanks to Caroline O’C for sending in this mouth watering-recipe for Strawberry and Vanilla Baked Cheesecake – and…
Guide to French Wine For people coming from the UK, French wines can pose a bit of a conundrum. Many British wine drinkers are used to New World Wines which name the grape variety on…
Having trouble choosing your fish supper? Port Vendres Fish market, or the fish counters of major supermarkets as well as most fish shops will certainly have a few of the following fish….
All the trees had in common was they were old, with wonderfully gnarled trunks and in some cases, new trunks rising up from old root stocks.
PO: World Leader in Vin Nature With Ted Krasny Apart from a couple of sweet wines, Banyuls and Maury, PO has long been a backwater in the French wine world. Things are changing, though,…