The Pyrénées Orientales abounds with fresh ingredients: fruit, veg, fish and meat from local sources both here in France and across the border in Spain, not to mention what you can find foraging.
This Sweet Cherry & Almond Fougasse is a slightly different way to enjoy this year’s cherries. It’s perfect for picnics, wonderful with coffee, and just about any time of day really!
Spanish tapas. After decades of sampling versions filled with all sorts of exciting ingredients, I have come to the conclusion that the traditional Catalan Truita de Patata is simply the best.
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.
Local foodie, Hilary Cacchio, shares her modern twist on the classic Catalan Vermut cocktail
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.
This is a chutney which can be made all year round.
Celebrating the autumnal produce available at the P-O markets, Hilary Cacchio shares her mouth-watering recipe for saffron pears
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.
“If I had three words to describe myself they would be ‘passionate about food’. I am a chef, a baker and a Sourdough expert, and over time I have also become an author, a teacher and a food consultant. Seasonal produce is important to me and I like to incorporate this into my work.”