Garbure

  Garbures and Potees comprise a whole spectrum of dishes from south west France made from cabbage, from main course soups (Garbures) like this one to meaty braises much like the northern choucroute garni, but made with fresh cabbages rather than pickled sauerkraut (Potees).    ...

Soupe au Pistou

Provence and Northern Italy have a lot in common and indeed Nice was once Nizza and part of Italy, just as Provence got its name under the rule of Rome.    This provencal classic, Soupe au Pistou, in Italy would be Minestre de Verdure (or...

A Bean Feast

The garden offers something good at every time of year, even in the depth of winter, but August has to be the best month, except that this year it is September because the season is so late. The best thing about this season,...

Chips

  OK, so they aren't the shape you expected, and they are shallow fried, not deep fried, so you can call them something else if you like, but believe me, this is the best way to cook a potato with a crunchy outside and a rich...

Salade Nicoise

Salade Nicoise is one of the great tastes of high summer, when french beans, maincrop potatoes, tomatoes, and lettuce are all ready in the garden.   Of course you can buy these things all year round, but the taste of all these things freshly picked...

La Fritteda

There is a moment in early summer when broad beans, peas, onions and artichokes are all ready to pick fresh from the garden. Why only the Italians thought of combining them to make Fritteda, or its close Roman cousin Vignole, is a mystery, especially because...

Spring Salad

[caption id="attachment_204" align="alignnone" width="300"] The taste of spring[/caption] Spring has arrived at last and it's time for my favourite main course salad of the year, which is simply an mixture of everything I can lay my hands on. In the one pictured all...

sardine tartare

As with so much seafood, the best way to prepare sardines is not to cook them at all. They have to be very fresh, not only because any fish to be eaten raw should be vibrantly fresh, bright-eyed and red-gilled, but also because...

Japanese Pumpkin

Japanese Pumpkin Pumpkins vary from the sublime to the ridiculous, even more than most vegetables. If you have tried cooking a pumpkin bought in a UK supermarket around Haloween you will have experienced the ridiculous, a watery tasteless mush. These...