Mexico’s always on my mind, not least now with news of the recent terrible earthquakes. On a lighter note, autumn/fall brings a wealth of Mexican ingredients into season, like tomates verdes, pumpkins, corn and beans….time for another Mexican workshop?
Feeling like real Mexican? Here’s a pretty authentic menu to prepare at home including home-made tortillas
Doesn’t matter if you prefer green or white, now’s the time to feast on asparagus (with recipes)
It’s been the autumn/fall of the century here in Alsace with heavenly balmy days and some of the most glowing colours ever seen. Workshops were full of warmth and colour too: September took us to Sardinia, with a full-on Mediterranean menu featuring a salad with fresh figs, smoky pecorino sardo, herbs and toasted walnuts, goat’s cheese mousses with… Continue reading Workshops – What We Did
Time for Cornish pasties? Here’s a recipe for 8 of these burnished beauties, great served with salad and chutney.
A cool walnut sauce to serve with warm vegetables, fish or chicken, or as a dip
Mushrooms on your mind? Try some of these gorgeous autumn recipes for wild and/or foraged fungi