MONKVALLEY: Food, memories and life in the Loire Valley: France
This salad salty, crispy lardons, sweet broad beans and rich tomatoes…a perfect melody of flavours and textures. INGREDIENTS Serves 4 200g frozen broad beans 100g lardons 1 tablespoon Oliver oil … Continue Reading →
Gravlax is a smörgåsbord classic. It is normally cured with salt and sugar and flavoured with dill and white pepper, but here Tom Kerridge uses Gin and juniper berries to … Continue Reading →
These are lovely as the tangy flavour of the feta works really well with the cool freshness of the mint, all encased in the lovely crisp pastry. Makes approximately … Continue Reading →
This is one that all pastry lovers simply have to try. With rich flavours that really pack a punch, the Black pudding, and apple puff pastry parcels are an … Continue Reading →
These peppers are a popular choice in monkvalley, and not always when we are in diet mode. Try them once, and you’ll be back for more. They are pretty blinking … Continue Reading →
This wonderful seafood dish is traditionally made with scampi. Langoustine also works well, but the real magic of the dish is the superflavorful tomato sauce in which they simmer. … Continue Reading →
Gaspacho is the perfect iced cold soup for a hot summers day. The secret is in the tomatoes, there is no substitute for ripe fragrant, sweet tomatoes. You could … Continue Reading →
This is the starter Sheila prepared for our first out of lockdown shared meal with Cathy and Nigel. As Thomson’s Miners comments: “think of this starter as half Prawn … Continue Reading →