I am lucky to have a good, well-provided and reasonably priced butcher’s. Sometimes, however, I run into something even better when I have the possibility to buy directly from the producer. In France you can go and visit a farm, you can order online or you can find them on producers’ markets and that isRead More
Guinea fowl is widely available in France and I find slightly more tasty than chicken and also belief their production is less intensive. I could be wrong of course as the one I bought for this recipe came from a leading supermarket poultry brand (Loué). But it is supposed to be less fat than aRead More
The other day I bought a bunch of watercress at the market because it looked nice and just a few days before I had spotted some near a ditch in a field in Normandy. Cress has a spicy taste and it is full of vitamins.
A lovely Sunday lunch or dinner dish, combining hearty pork meat with apples and adding an Asian touch. Because of the apples, I could not resist using some cider. Ingredients 500 grammes of boned rack of pork (or shoulder) tied up as a roast Four Granny Smith apples Four Boskoop apples Two sticks of lemonRead More