We often serve these lentils as a side to duck confit, roasted Toulouse sausages or griddled salmon. As time has gone by I have modified the recipe to make it easier and less time consuming. You can make them the day before and reheat gently when serving so they are great to do when you have people over.
Sorry, this article is for members only. To find out more about the club and join, click here or if you’re already a member sign in below
Hoping to see you all tomorrow for my 3 monthly Zoom update.
Harvest is still in progress here in the Loire. We’re still being woken up at 4am by our winemaking neighbours cranking up the harvester.
It was very ‘rockstar’ according to one member of the Aussie press that came to taste with me talking of my flying visit to Sydney.
I never thought I’d get excited about beans. That is until I met the Coco de Paimpol.
Did you know that Anjou is the biggest producer of quinoa in Europe? Maybe you’re surprised to learn that we grow it here at all.
A combination of delicious seasonal ingredients. So tasty it makes a lovely light lunch. Serve with a glass of chilled Loire rosé.
