French fancies
20:10:2011
However, before my visit to Corsica I had never used chestnut flour. I’ve been on a mission ever since to find some fabulous recipes and uses for it.
All about the olives
03:10:2011
In fact, the olive is so precious to the people of Corsica that each year they have a festival devoted to the gorgeous little fruit.
Feasting in France
03:10:2011
As I made my way around the Med on my Bertolli travels last year I decided to head to Corsica, as close to Italy as it is to France, to see if a combination of these two culinary big guns could create something better than their separate parts. I wasn’t disappointed.
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Potty about Padron peppers!
19:09:2011
With horns tooting, fire crackers exploding and streamers being fired into the air this convoy is just the start of a tremendous festival that goes on long into the night.
Sensational seafood
05:09:2011
When accompanied by a quick and easy, paprika-enriched aioli as they are in my latest recipe, for me, calamari don’t get much better!
Eating in España
05:09:2011
Whilst scores of Brits holiday in the Spanish Costas this summer, few will experience the traditional culinary delights that the country has to offer.
A taste of Galicia
14:10:2010For a tasty take on one of my favourite tapas rub thick slices of rye or sour dough bread with the cut side of a clove of garlic, drizzle with good quality extra virgin olive oil and top with dainty pieces of freshly griddled sardine. Finish with a squeeze of lemon juice, cut into bite-sized [...]
Read moreIn celebration of the Padrón pepper!
11:10:2010Along a small country lane and past fields of peppers was the convent and tucked away in a small wooded glen in the grounds all sorts of merriment was being had!
Read moreThe ultimate Mediterranean passion?
08:10:2010Percebes are highly prized for one reason – to collect them means risking your life. In discovering real Mediterranean passions, there can be few that rival this one!
Read moreHow to tackle tapas
07:10:2010I then got chatting to my waiter who explained that ordering tapas has numerous ‘rules’ that set those in the know apart from those that don’t.
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