Provence specialises in olive bread called fougasse, and our morning trips to the boulangerie always resulted in our coming home with a freshly baked one in the basket alongside the croissants.
This was a life saver, as our two teenage vegans couldn’t eat the other breakfast pastries, which were all baked with butter. They did devour these beauties, however, pulling them apart warm and fragrant from the oven.
Prepared and baked with olive oil, heavily layered with pungent olive paste and black olives, and scattered with local Camargue salt crystals and fresh thyme, these fougasse were remarkably delicious.
I’ve never tasted anything quite as good out of Provence.
Spiced toasted chickpeas, roasted sweet potatoes, kale and broccoli, all drizzled with a lemony tahini dressing.
I added a base layer of wholemeal rice as we were hungry this evening, but in fact the sweet potatoes and chickpeas were incredibly filling so it probably wasn't necessary.
All in all this was a glorious mixture of crunchy and soft, spicy and citrus fresh flavours and textures.
Thankyou, Minimalist Baker! Your recipe was perfect. Supper sorted in thirty minutes.
The market in Arles is a riot for the senses, a saturation of vibrant colour and warm smells.
The spice stalls display their wares in huge open bowls; turmeric, harissa, cumin, ras el hanout and paprika, all jostling together for attention in a glorious mosaic of intense, earthy hues.
Colour and taste are everywhere here. This fougasse, a local artinisal bread made with olives and thyme, is the perfect example of simple local ingredients being used to create an intense taste experience.
The temperature has plummeted to the teens over the last few days in London. Not quite enough to warrant a warming stew for dinner, but certainly cold enough to ditch the salads and demand something a little more substantial.
Enter stage left, lasagne, with a bit of a difference.
What I love about this Rose Elliot recipe is that there is no need to waste thirty minutes of your life making a bechamel sauce.
Simply loosen ricotta with a little milk and use this as the “sauce” between the layers of fresh pasta and greenly, garlic and mint-scented onions, petit pois and courgettes. Top with parmesan et, voila! Dinner is served. Accompany with a crisp, green salad if you’re able, and maybe a cheeky glass of Sancerre…
Many years ago I tried a Nigella recipe for involtini. It was an immediate taste revelation for me, a totally addictive experience.
Something about the melting combination of softly charred aubergines, sweet raisins, salty feta and the earthy, oily crunch of nuts and pine nuts hooked me immediately. It got transferred to my ancient, much thumbed personal journal of recipes and every now and then it emerges back onto the menu.
Today I’m making it once again. After a weekend of festival food and too much meat and BBQ sauce, I’m ready for a vegetarian detox, and this is just what I’m in the mood for.
Serve with fresh green salad, or like me, spoon it straight from the pan with gluttonous glee.
Cranks was a small chain of vegetarian wholefood restaurants in the UK back in the eighties and nineties, and an institution in its own right. It did much to dispel the myth that vegetarian food was all lentils and brown rice, with its delicious, innovative, baked-on-the-day fresh produce.
Sadly financial pressures caused it to close its doors for good in 2001. We have never seen it’s like again, despite the rise of healthy eating, vegetarian and vegan eating.
It’s remaining and fitting legacy is its cookbook. Unlike recipe books today it isn’t filled with glorious photographs of each dish. The recipes are in tight, rather dense print with no illustrations to break them up. But if you could only have one vegetarian cookbook, this is the one for you. It has everything. And all the recipes I’ve tried are easy to make, delicious, and have all worked without fail.
My chestnut bake comes from here, without which family Boxing Days would simply not be the same. As does the worlds best nut roast, stuffed with a delectable layer of cheese and tomato for extra flavour. And their wine and nut pate has converted more stout meat eaters than I care mention.
Thankyou, Cranks. Still relevant and in my eyes still the best after all these years.