A flavourful, savoury onion flatbread from the south of France. The name derives from the Provencale word `pissalat’ which was a fish based condiment, represented today by a combination of anchovies and thyme
Make the focaccia base: place flour and salt in a large bowl, make a hole in the centre and put in the yeast, [...]
A delicious moist cake. Nuts are an essential pantry item. Once opened, store them in the fridge as they will last longer and remain fresher.
A good old-fashioned pudding, excellent served with a frothy crème anglaise’ flavoured with a little Calvados.
A classic French provincial dish, hard to beat on a cold winter’s night.
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