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Recipes from Le Tasting Room’s kitchen – cheesey leek & bean pie
Flaky pastry with a rich, cheesey, bean, leek and thyme filling. Comfort food for a winter’s day.
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Recipes from Le Tasting Room’s kitchen – a delicious radish salad
Radishes have really grown on me since we moved to France. Traditionally here they’re eaten with butter, salt and crusty bread as a simple seasonal appetizer.
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Recipes from Le Tasting Room’s kitchen – apricot, walnut and sultana granola bars
Nigel is back out in the vineyards pruning and when he does physical work, he needs something to snack on. Shame I don’t have that problem.
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Lock-down take 2. Day 26. 24 November 2020.
A lovely brisk walk to start the day followed by a quick Instagram Live to introduce the first of the 6 bottles in the festive tasting case.
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Lock-down take 2. Day 22. 20th November 2020.
This morning we went up into the vineyards of Noizay to take some pictures of Vincent Carême and a group of Vouvray growers planting trees.
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Life in the Loire on lock-down. 16th April. Day thirty three.
Lemon and lime drizzle cake for breakfast with a black coffee. Life’s not so bad after all. A bit of a treat to start the day.
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Life in the Loire on lock-down. Friday 19th March. Day six.
As I looked out of my bedroom window I could see my neighbour ploughing the little parcel of land opposite his house in preparation for planting.
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Life in the Loire on lock-down. Thursday 19th March. Day five.
One glass too many of Jean François Merieau’s lovely Cent Visages Malbec has left me feeling a bit thick headed this morning.
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Recipes from Le Tasting Room’s kitchen – crispy sage and prosciutto chicken breast with fennel and tomato sauce
Sometimes a bit of crispiness does the trick. This is a simple recipe that everyone will like and can be done well in advance.
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Guinea fowl take 2 – spicy Thai stir fry
We both prefer the dark meat, preferring the juicy, tender leg meat to the breast so last night I decided to spice up the remaining breasts! Here what you need to do make a lovely spicy mid-week dinner that requires little work and really hits the spot.
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Recipes from Le Tasting Room’s kitchen – cooking the perfect duck breast
A perfectly cooked duck breast (magret de canard) is one of life’s pleasures and something that you can easily master. Here’s how to do it.
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What’s in season in the Loire? Asparagus
Possibly my favourite vegetable of all time. Asparagus has a short season and when it comes in it will be on our table frequently. Healthy, easy to cook, versatile and delicious. Here are a few of my favourite ideas for cooking with asparagus.