Cassoulet – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Traditional Calçotadas take place In February and March. Down as many of these tasty onions as your tummy will allow, dipped in sauces and usually served up with BBQ, live music, sardanes……
Apart from the well known Mardi Gras, the nearest French equivalent to Pancake Day is the ‘Fête de la Chandeleur’ (Candlemas) on 2nd February.
Look out for ‘fougasse’, the Catalan version of the Italian ‘focaccia bread’.
Confit de Banyuls, a kind of jelly, made with Banyuls wine, sugar and pectin, is excellent with Roquefort, hard sheep cheeses and foie gras.
As the evening temperatures continue to decrease and the nights grow longer, it’s definitely time for comforting stews which promote a sense of well-being and contentment, especially since this recipe has the colours of the Catalan flag too!
I have been impressed by the difference in the styles and tastes of the vinegars available from the Vallespir vineyards. The latest addition to my collection of single estate vinegars is from Treloar Vineyards, which nestles into the base of Mount Canigou. It is wonderfully sweet yet savoury.
A great accompaniment for cheese, charcuterie, pate and also good in your sauces and gravies, particularly duck and greasy meats, to cut down the fat.
Plum pudding – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Jane Mann describes her visit to the olive and bean festivals in southern Catalonia…..
