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Perfect for a sunny day in the garden. Serve it with crusty bread and a glass of chilled dry white. It’s a great way to use up old bread and is delicious!

This week I’ve been looking at changes in climate in recent years and the impact that has had upon viticulture (particularly here in the Loire).

Walking through the vines the other day we came across two rows of very poorly looking vines. It seemed strange. One complete row affected.

This cauliflower purée is delicious served with roast chicken, guinea fowl or cod. It can be made in advance and gently reheated and freezes well too.

The baby swallows have finally left the nest. Pesto, Bigi and Monza have been on rotational sentry duty for the past couple of weeks hoping to catch one.

I always talk about the decimation of vineyards that followed after Phylloxera came to Europe’s vineyards in the late 19th century.

The week started badly. The car broke down. Well, it didn’t break down exactly. As I turned on the engine everything started beeping at me.

The basil has gone crazy in the garden but it seems to be a little on the woody side so I decided to make a batch of pesto this morning.

If you’d have asked me 30 years ago if I would have popped a morsel of boudin noir (or black pudding as we’d call it in England) in my mouth.

The grapes are starting to form and after two weeks of almost daily rain, the weather has settled and things are looking brighter.

It’s been a wet, wild week punctuated with frequent heavy downpours, occasional hail and the odd moment of bright sunshine.

I made this for supper last night and it was so easy and so tasty I thought I’d share the recipe with you. My first blog for you, my subscribers.