Today 23rd May 2017 I have decided to almost, not fully, but almost admit there is chance I might stray from my original views on Edible flowers! The question remains that cost & accessibility over sensibility and need, and without question, as I have seen on so many occassions, the added floral tribute will not hide the flaws that may have occurred during a busy session on the pass or a wobbly pannecotta, BUT, I experienced the delights of the ever stunning apple blossom fl
Autumn to winter this is a lunch special or a great side dish for an evening meal. There are some added optional twists here so you can very much adapt this salad to your likes. 1 x cup lentils (1/2 finely chopped carrots, I x red onion, 2 x finely chopped sticks celery) or 1 x vegetable stock cube 3 x cups water 1 x whole garlic - roasted 2 x tsp smoked Spanish sweet paprika 1/4 cup olive oil & 1 Tbsp melted butter 1 x head of broccoli 1/2 head cauliflower Rock salt & pep
Its time to take Paint Provence to Antigua, and Tess Baker will be hosting two weeks of painting courses under the blue skies of this incredible island. Flamboyant colours, changing light, the vibrant atmosphere that comes with each day as the sun rises, provides what has to be, one FabUlous venue for the artist palette. For further details on this opportunity please look at the website below and contact Tess direct. This summer has seen the opportunity for me to be a small
Transitioning from Summer to Autumn becomes so much easier when we think of all the great things we are about to see on market stalls in the next two months. Two months, however, is far to generous when it comes to one of my favourite Autumnal ingredients, "The Wet Walnut". The walnut rarely needs an introduction, but the history of this little fella is quite something. Before we were brave enough to eat it, the husks of the black walnut were used to make ink. Not just an
Continuing the Autumnal theme may I introduce to you Lavandula. My kitchen has that very pungent but glorious smell wafting through and up the stairs this week as I hang bundles of the stuff from my Provencal beams. So.... Provence, the land of Lavender. Herbs of Provence, we all know that, did include lavender after being introduced by spice wholesalers, however, with all its links to Provence its still not recognised in French cooking and definitely not Provencal cooking.
September, I luv you. September is the start of my favourite month here in France. The 22nd sees the official start of autumn & although it sees the end of varying summer fruits, the markets are still full of the best fruits to make JAM! Jams, chutneys, savoury jams, pie fillings, the world is your jammy oyster this month. I m jumping in. Of course some music is in order in the kitchen as my whole house honours a pletherer of smells, and there can be only one man who can r