MAINS Archives : Page 2 of 48 : Ooh La Loire

TOAD IN THE HOLE by MARY BERRY

By Sheila Wilton
January 12, 2026
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This easy toad in the hole from Mary Berry is a classic winter’s dinner. Delicious sausages with a crisp and fluffy Yorkshire pudding batter it’s sure to be a hit … Continue Reading →

BEEF CHEEK DAUBE à LA PROVRNçAL

By Sheila Wilton
January 5, 2026
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There are dishes that transcend time without ever losing their modernity. Beef cheek is one of them. Long relegated to humbler tables, it has now become a symbol of bistro … Continue Reading →

TOAD IN THE HOLE, WITH APPLES, AND PRUNES.

By Sheila Wilton
December 20, 2025
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This is perfect for those chilly Autumn evenings. Hugh Fearnley-Whittingstall’s recipe of toad in the hole is so different. He adds onions, apples, and prunes, and makes for a delicious … Continue Reading →

COCONUT CHICKPEA CURRY

By Sheila Wilton
November 6, 2025
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The creamy coconut milk perfectly blends with the tender chickpeas, leaving you with a comforting and satisfying meal. And the best part? You can spice it up just the way … Continue Reading →

GOLDEN BROCCOLI BAKE

By Sheila Wilton
November 6, 2025
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This is a revelation. The broccoli is tender yet vibrant, the carrots add a touch of sweetness, and the ham brings a smoky depth that rivals any meat … Continue Reading →

A SIMPLE CASSOULET

By Sheila Wilton
November 3, 2025
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Being French, this rich, leguminous casserole passes as “a voluptuous monument to rustic tradition. In truth, however, it is both: soothingly starchy and deliciously savoury. Felicity Cloak’s take on … Continue Reading →

VEAL LIVER WITH MUSHROOM BACON AND ONIONS

By Sheila Wilton
October 27, 2025
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This Liver and onions recipe will turn liver haters into converts! The Best Liver Recipe is made with tender veal liver, caramelized onions, and salty bacon in a … Continue Reading →

HALLOUMI FATTEH

By Sheila Wilton
October 20, 2025
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This Persian blend of Cypriot Halloumi and the Arab recipe of Fatteh is an inspired idea of Sabrina Ghayour published in her book: “Persiana Everyday”. So delicious and so inspiring.The … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.