Do Not Trifle with a Truffle

Ingredients for an 'Omelette au Truffes'
Ingredients for an ‘Omelette au Truffes’

I am a truffle virgin.

The closest I’ve got to cooking with truffles was a recipe for Cauliflower Soup by John Burton-Race which demanded – or rather, insisted – on a swirl of truffle oil in the soup just before serving. He swore this made all the difference, so I splashed out on a very expensive small bottle of truffle oil. He was right. That ribbon of golden perfumed oil whisked through the creamy cauliflower soup worked magic. My  guests asked me what had I done to make the soup taste so delicious?

But experimenting with truffle oil was as far as I ever got back in the UK – truffles aren’t exactly two a penny on the Welsh Borders. So last week, when I came across some truffle sellers in Albi Market promoting a Fete des Truffes at the nearby village of Villeneuve-sur-Vere the following Sunday, I knew I had to go. Continue reading “Do Not Trifle with a Truffle”

Christmas Eve Oysters – the time has come….

Fines Claire No. 2
Fines Claire No. 2

My first memory of oysters comes from a day spent on the beach near Auckland in New Zealand. I was nine years old and happily crouched over a rock pool tickling the fronds of anemones when I noticed my father prise a knobbly shell off a rock. He then split it open with his penknife, tipped his head back, and swallowed the contents. I was amazed. “What was that?” I asked. “It’s an oyster,” he replied. I was none the wiser. “But you ate it just like that… raw?” I was horrified at the idea. “Yes, even better raw,” he replied. “I love it when they wriggle going down my throat.” My response was to scream. Continue reading “Christmas Eve Oysters – the time has come….”

Wood Hedgehogs and Meadow Mushrooms

Sherry and Mushrooms - a classic combination
Sherry and Mushrooms – a classic combination

Sometimes, the best meals start without a recipe but with a question – what is in season? Four weeks ago this Saturday, the weekly outdoor market in Albi was an autumnal cornucopia: butternut squash, pumpkins, gourds, and plastic ‘barquettes’ filled with pieds de moutons, girolles and ceps. Girolles are two a penny at this time of year, ceps cost a small fortune, but pieds de mouton rarely make an appearance – I was tempted but saw the price. €5 euros for a small barquette. Far too expensive! Continue reading “Wood Hedgehogs and Meadow Mushrooms”

Aim, Shoot, oh do fly, Wood Pigeon Pie.

Cripsey Bridge, Moreton

The halcyon days of childhood, those five or so years between the ages of five and ten seem, looking back, a forgotten age of innocence. Summers were endless days of blue skies, fields shimmering in a golden haze, whilst winter nights drew us in, roasting slices of toast over an open fire and waking up to fields cloaked in white. Really? Perhaps not – but then sometimes it’s better to leave the past where it is, and remember only the good things. Continue reading “Aim, Shoot, oh do fly, Wood Pigeon Pie.”

“Un peu d’ail, un peu de persil” – keep it simple

Going to the market in France – especially here in the South West – involves taking a large basket and an equally large amount of patience. Things move slowly, people stop mid-order to ‘faire le bise’ to passing friends, stallholders exchange gossip, and quite often, both stallholder and buyer get involved in a serious discussion on how best to cook ‘les aiguillettes de canard’ or the ‘filet de bar’ or ‘ceps’. In which case, patience is essential! Continue reading ““Un peu d’ail, un peu de persil” – keep it simple”

Grow What You Eat – tales from the vegetable plot

Furry Scarecrow

My vegetable growing career began in Leipzig, Eastern Germany. Man and I lived in a converted leather factory, whose apartments had balconies suspended over the Elstermühlgraben –  an old mill stream. We lived and barbecued on this 1 metre by 5 metre space from late April to early October. To protect our privacy from neighbours intrigued by our foreign cooking smells, I decided to grow window boxes full of climbing vegetables. Now back in urban London, I grow vegetables on a sunny south facing terrace,  utilising a combination of wooden troughs, long window boxes and a variety of pots.

Fiona, on the other hand, has had at least two proper gardens. One in the Welsh Borders, full of raspberries, lettuces, and beans neatly in rows, with chickens grubbing around and probably the odd Peter Rabbit nibbling away. The other was on a French hillside with gnarled and garrulous farming neighbours clucking over the fence at her very English attempts to grow vegetables in their native soil. Continue reading “Grow What You Eat – tales from the vegetable plot”

Foraging In Occitanie – wild green weeds

Respounchous in Albi market
Respounchous in Albi market

Spring time is the season for ‘respounchous’ here in the south west of France. There were a few bunches of them for sale in the market last Saturday but it only takes an hour or two of foraging in the wooded lanes to gather enough respounchous for a light lunch. So, in need of a break from my computer, I decided to go hunting for respounchous… Continue reading “Foraging In Occitanie – wild green weeds”

Spring, Summer, Autumn, Winter – seasonal rhymes and reasons

Autumn pumpkins

Last week’s Proustian post on asparagus inspired us to come up with our own Proust Quiz on seasons and seasonal food. It’s a theme we are both passionate about, but our answers below reveal that we approach the subject from very different geographical points in the hemisphere… Continue reading “Spring, Summer, Autumn, Winter – seasonal rhymes and reasons”

The Simplest of Salads – my favourite weekday lunch

Ingredients for simple saladI am an addict of sheep cheese. My passion for it began years ago in southern Spain with the discovery of manchego, a hard cheese produced from the milk of Manchega sheep, from La Mancha. Continue reading “The Simplest of Salads – my favourite weekday lunch”

Propagating A Post – work in progress

Propagating a Post
Propagating a Post

Before we can post about growing your own food, we need to have something to show you. So in late March this is about as far as 2017’s vegetables have progressed.  Continue reading “Propagating A Post – work in progress”