I remember my mother telling me with some incredulity that she had a friend who read cookbooks in bed, as someone might read a novel. With four children to feed at the end of a hard day’s work, cooking was a necessity for her rather than a pleasure and she cooked French Regional Food[Read More]
Medlar Jelly
Medlars are not something easily found in the market, at least not that I have ever seen. You need your own medlar tree, or know someone who has one, in which case, in my experience, they will be keen for you to help yourself. Medlar, much like the quince, or rather even more Medlar Jelly[Read More]
Pâte de Coing, Quince Jelly or Membrillo
October, Novermber is the time of year when quince appear in my local market in Tarascon. They’re not cultivated commercially like apples or pears, so you’ll have to look out for them and most probably will find them on a paysanne or small holder’s stall, who will have picked Pâte de Coing, Quince Jelly or Membrillo[Read More]
Lower Buckton Country House, a very foodie, horsey, place to stay
Staying at Lower Buckton Country House is an opportunity to experience a slice of English country life at its eccentric best. Situated on the Herefordshire, Shropshire and Welsh borders it is a short distance from Ludlow which is renowned for its many restaurants and annual Lower Buckton Country House, a very foodie, horsey, place to stay[Read More]
Making bread with Mark Stambler of Pagnol Boulanger
Last December and January, I found myself unexpectedly in Los Angeles. My only regret, other than being away from my husband and dogs, was that I had enrolled in a day’s sourdough making class with Vanissa Kimbell, which I had been very much looking forward to. When I sent her Making bread with Mark Stambler of Pagnol Boulanger[Read More]