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Setting the scene – food for pleasure
Dairy and egg-free cooking for pleasure – this is the raison-d´être of both this food diary and our book. And the emphasis is on pleasure, because cooking and eating should never be a chore, even and...
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Guinea-fowl with quince and cider or apple juice
Quinces are hanging off the hedgerows in Provence, so we picked several from an abandoned tree. But apart from making quince jelly, what can you do with them? One answer is to pot-roast a guinea-fowl...
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Spaghetti with scallops in olive oil, garlic and parsley
Scallops start arriving fresh in the autumn and are so delicious in combination with olive oil, garlic and parsley that our book has a variation on the same theme that can be eaten just with bread....
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Taking the bait – how to cook whitebait
Frying fish, said Elizabeth David, is something best left to restaurants. However, whitebait (in the UK, the small fry of herring and sprats, according to Jane Grigson), should you be able to get hold...
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Beef and beer casserole – Carbonade de boeuf
The ingredients assembled Even in Provence it gets cold, especially in the evening, and the idea of a beef and beer casserole has had particular appeal this winter, to warm the kitchen and ourselves....
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Crème au chocolat: an indulgent dairy-free and gluten-free pudding
An easy chocolate pudding made with neither dairy nor egg, but don’t let that fool you – it’s rich, chocolatey and delicious. You can prepare it a day or two in advance, making it a perfect dish for...
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