A dedicated Francophile since the age of 13, I've been living in South West France since 2005. With fellow food-friend, Judi Chadaway who's based in London, we're exploring the 'Entente Culinaire' between Britain and France. Every week we post a new recipe from alternate sides of The Channel.
Carrots have been one of my favourite vegetables since way back when. As a child, I was never keen on meat, especially beef. I hated all that chewing and would end up with dry indigestible lumps hidden in my cheeks like a hamster. Muttering that I had finished, I would leave the table and head for the toilet to spit out the offending lumps. So my mother wisely compromised by serving me potatoes and carrots covered with the meaty gravy which I would then mash together. For a four year old, it was my idea of the perfect meal.
In those days, carrots were the inevitable pairing with potatoes – mashed, roasted or boiled – for the traditional ‘meat and two veg’. My grandmother sliced her carrots in roundels and boiled them, as did my mother. Generation after generation of us eating sliced carrots… Continue reading “An Ode to Carrots”→
Having lived as many decades as I have (six and counting), it’s easy to forget how some of the most basic elements of cooking have changed over my lifetime, and you cannot get more basic than salt and pepper. Continue reading “Salt and Pepper – Earth and Fire”→
This is the simplest of recipes, but whenever I make flapjacks, I am transported back to my college days in Oxford at Lady Margaret Hall. One of the first women’s colleges at Oxford, LMH (as it’s called), had a reputation for being a college where the ‘posh girls’ went.
By the mid-1970s, Oxford University was under pressure to admit more state school candidates and I clearly qualified, having gone to the local grammar school in Buckingham. At my interview I was asked which colleges at Oxford had my parents gone to. My heart sank. When I replied that I was the first member of my family to ever go to university, the tutor looked visibly surprised! Continue reading “College Days – cooking my oats!”→
When I first met Philippe, one of the first laughs he had at my expense was expounding on the terrible food that English people eat: everything was covered in a terrible brown floury sauce; we ate mountains of greasy ‘feesh and chips’; and of course, there was the famous ‘Engleesh triffle’ – a ghastly concoction of green jelly and solid custard. I quizzed him – had he actually been to England and eaten any of the food? His answer was “No”, but he’d heard all about it from his friends.
The reputation of English food in France is both legendary and apocryphal. I have done my best in the thirteen years that I’ve lived here to disabuse my French friends of some of their prejudices – but Philippe has remained sceptical. When I invited him and his wife Nathalie to lunch this weekend, he threw the gauntlet down. “I’ll only come if you make a trifle,” he said. The challenge was accepted. Continue reading “An Entente Culinaire – a mere trifle at stake!”→
There’s something about the end of one of ‘those evenings’. You shouldn’t have gone out, you didn’t mean to go out – certainly not with Him – you’ve drunk far too much and, of course, he’s now back here in your flat saying he’s hungry…
Panic ensues. There’s nothing in the fridge of an edible nature (you’ve been at work all day). There’s plenty to drink, yes, including a bottle of champagne – but nothing that can be turned into a meal. The cheese has gone mouldy and even the bread is stale. Continue reading “Night-time tales à la Puttanesca”→
This is in praise of the humble chard – a vegetable that I never tasted until I was in my early twenties. Despite my mother growing vegetables and always keeping an eye on the costs, for some reason, chard never turned up on our plates. In fact, I didn’t even know it existed when I first tasted this dark, green leaf in a meal cooked in Andalucía by my formidable future mother-in-law. Continue reading “An Ode to Chard”→
Sardines (the canned variety) are a bit like Marmite – you either like them or you don’t. My father and his mother were fans and my mother and her mother weren’t. Tea with Granny ‘Kenzie (a meal that took place in the early evening), often involved sardines on toast, mashed up with butter and put under the gas grill. My mother’s mother, Granny Hughes, didn’t like the oily, fishy smell – her house smelt of bleach, Vim cleaning powder, and furniture polish – but the strong sardine odour clearly didn’t bother Granny ‘Kenzie. I suspect the fact that sardines were, and still are, so cheap, was another reason Granny ‘Kenzie liked them. Continue reading “Canned Sardines – A Family Affair”→
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