So much beautiful fresh spinach around…here’s what to do with it.
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.
Cherry trees are the last to blossom and the first to bear fruit.
Beware of boars and bears, wild dogs and wolves! with Elysoun Ross (Check out TRAVELS IN FRENCH AND SPANISH CATALONIA I heard a gunshot and dropped to the ground! I was walking past my friend…
Suquet – coming from the Catalan ‘suc,’ which means ‘juice’ of which there should be plenty in this soup-like fish stew A type of seafood stew or casserole, a suquet relies on raw ingredients which…
Make the most of mushroom season with our selection of mouth-watering recipes. Have a great local recipe? Why not SHARE?
Minestrone soup – Although February in the Vallespir isn’t as cold as some parts of the world, a comforting soup is always welcome on a winter’s day.
Not sure what to do with your oranges and lemons? ‘Ow about this then?
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 no direct equivalent in France for double cream. Some ‘crême fraiche’ can be a decent substitute but you can’t whip it.