Drunken Broth …

Okay, this one is pretty rustic.  Described as traditional ‘peasant food’ a Gabure Bigourdane is a hearty, meaty, soupy casserole typical of the region of Gascony. According to Regions of France the word ‘gabure’  simply means ‘made with lots of different vegetables’ and that is exactly what this dish is.  Typically, the recipe will vary…

I think I am crazy…

It’s a double-header tonight – Steak and Ale Pie with Hot Water Crust Pastry and Mushy Peas and a Treacle Tart!  Well almost! I got through the cooking part okay, but the blogging part, not so much.  I’ve posted the recipes for the Steak and Ale Pie, Hot Water Crust Pastry and Mushy Peas, but…

You say Perkin, I say Parkin…

Day Two of the Tour sees us heading from York to Sheffield.  Now, I know the obvious recipe that springs to mind is Yorkshire Pudding, but I don’t like to be too predictable! Parkin is the English equivalent of the Cassoulet or the Pavlova in terms of a hotly contested point of origin.  In true…