A la mode frangourou

David's recipe for a simple and delicious Gateau Basque: Ingredients for pastry: 200g plain flour, 1 whole egg plus 1 egg yolk, 13...

We spent quite a while in the Pays Basque these holidays, revisiting the ancestral home of my mother's family and reconnecting with ma...

The yoghurt in process of setting. We have made our own yoghurt for years and it's excellent, much cheaper than the store-bought var...

I am back in my sister's home region of the Aude in southern France and last night had some excellent goat cheeses made by a loc...

Today I thought I'd republish my daughter Pippa's recipe for a spectacular salmon gravlax, which I first published on this blog ba...

In autumn, I crave foods that are not quite so hearty as in winter but are still warmly satisfying; colourful too with a nod back...

We've got a lot of pumpkins at the moment--our own nameless variety, cross bred accidentally one year between a Golden Nugget and a Qu...