Tagged with "food and wine"

Flaky pastry with a rich, cheesey, bean, leek and thyme filling. Comfort food for a winter’s day.

A super easy vegan recipe for a delicious pasty filled with spinach and chickpeas. Ideal for a light lunch.

What white wines go with a traditional Thanksgiving dinner?

This is a cheese you’re unlikely to find outside France. Claousou is a brebis (sheep’s cheese) that comes from Occitanie.

If you’re a foodie then you’ll find it as hard as I do to drive past Terre Exotique in Rochecorbon, one of the Vouvray villages close to Tours.

Blind tasting. It’s frustrating, fun and challenging in equal measure.

The French are very keen on frangipane (an almond cream) but I always think of it as the mixture that goes into English Bakewell tart.

We’re particularly fond of soft cheeses. The smellier the better for us. Soumaintrain certainly ticks all the boxes.

The basil is going great guns in the garden so it’s time to drum up a few recipes that need a goodly amount of this fresh, fragrant herb that perks up any summer dish.

Well, here’s an unusual cheese for you. Lou Claousou – a raw sheep’s milk cheese from the Occitanie region in the south of France.

Vines here in the Loire are now in full flower. As you pass the vineyards and the wind is blowing in the right direction you can smell the delicate scent.

Mothais sur feuille is one of our favourite goat’s cheeses and it makes a regular appearance on our cheese board.