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Fig and Pyrène Vinaigre Balsamique

Produces around 2 x 200g Jars We have a balsamic style vinegar produced high up (1300m) in the mountains by La Légende de Pyrène 66800 Saillagouse, which is a good base to a wonderful fig vinegar.  I have in the… Read More

Saffron Pears

Saffron Pears

October in the Vallespir Nestled in amongst the baskets of tomates cerise and poivrons and neat rows of deep orange potimarron of an abundant autumn market in Ceret you will find local grenade (pomegranates), you may even be lucky enough… Read More

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Rhubarb Pain Perdu

(serves 4 hungry people) My test and development kitchen is waking up and so is my hunger for fresh and colourful things after a dark winter, although spring did come pretty early for us in our little corner of France. … Read More

Mechoui Lamb

Celebrate in Style With Oven Braised Lamb Mechoui

Lamb Mechoui was traditionally made using a whole lamb or goat which was pit roasted. Although it is originally a Berber dish, it is not uncommon to find it served in and around Perpignan, in France. The meat should almost… Read More

Posted on: 14th May
Tartiflette & Salad

Tartiflette

There are many reasons to make a tartiflette; primarily because its delicious! Secondly because it goes wonderfully well with so many accompaniments; namely pickles and chutneys. Finally it gives an excellent excuse to buy one of Monsiuer Berenguel’s ‘Meuh’-blochons (or… Read More

Posted on: 5th February