New cookery workshops

Really excited to share two new cookery workshops dates for 2020!

Photography © Lesli Lundgren

After the terrific success of this year’s workshop in June Come Cook In France and Les Soeurs Anglaises are really excited to announce a further three cookery workshop dates next year in April, June (already fully booked) and September.

Our first will take place in APRIL as spring heralds in some fabulous new year’s produce, including asparagus, spring lamb and the first local strawberries.

Then, as summer makes way for autumn we again celebrate the season’s best produce including mushrooms, pumpkins and figs for our final course of 2002 in SEPTEMBER.

Dates

Spring workshop 23rd – 27th April 2020 BOOK NOW

Summer workshop June 18th – 22nd 2020 FULL

Autumn workshop 17th – 21st September 2020 BOOK NOW

Details

Four nights accommodation and continental breakfast 

● Welcome mezze dinner with wine. 

Three fun, informative, half-day cooking sessions with after-class tasting meals 

● An excursion to a local farmer’s market and/or visit to an artisan food maker (vinegar, cheese, nut oils, mushrooms, and/or a vineyard) 

● Recipes and a Come Cook In France folder 

3 light meals including all beverages (wine, waters, etc.) 

● Local transport from and to Angouleme train station and Bergerac airport 

● *Air and train fares to and from collection points in France are not included. 

Prices

A: Single occupancy of Superior double bedroom with en suite: 1350€ per person.

B: Shared occupancy of Superior double bedroom with en suite: 1150€ per person.

C: Single occupancy of Twin bedroom shared bathroom 1100€ per person

D: Shared Twin bedroom / shared bathroom: 950€ per person 

Minimum 8 participants (max 12 residents)

  • A non-refundable deposit of 300€ is required for confirmation of booking 

Itinerary

DAY 1 Travel day, you will be sent information regarding transportation to Les Soeurs Anglaises (pick-ups are generally late afternoon) from Angouleme train station and Bergerac Dordogne Périgord Airport (EGC). Welcome, meet and greet dinner at the house.

DAY 2 Morning at the local marché. After a light market lunch, there will be an cookery class in L’Espace kitchen where the evening meal will be discussed and prepared.

DAY 3 We will meet in L’Espace kitchen where we will prepare a three course lunch to enjoy al fresco (weather permitting). The afternoon and evening will be free time for you to relax and enjoy the accommodation. A light evening meal will be provided.


DAY 4 You will have another chance to relax and have spare time to yourselves. There will be a light lunch provided. The afternoon session will be preparing and cooking the four course evening meal, again to be enjoyed together al fresco (weather permitting).

DAY 5 Brunch followed by departures before lunch.

  • Please note that this is a proposed itinerary and is subject to modest modifications, depending on available fresh produce, new opportunities, and the wishes of the workshop leader.

Take a look at some of the previous workshops


Summertime salads

With the wondrous fresh bounty in our veggie plots, markets and shops, it seems a no brainer that we make the very most of summer ‘s fresh ingredients with some simply delicious main course salads – add a few slices of sushi grade salmon or a local soft goat cheese and summer never tasted do good.

Salmon sashimi salad with quinoa and miso dressing

Serves: 4

150g red or white quinoa

60g baby Asian salad leaves

12 radishes, trimmed and thinly sliced

100g podded Edamame beans

1 small avocado, peeled, stoned and cut into wedges

400g sashimi-grade salmon fillet*

2 tablespoons black sesame seeds

a handful of chives, snipped

chive flowers, optional

Dressing

80ml mirin

75ml sake

1 tablespoon caster sugar

2 tablespoons white miso paste

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

1 teaspoon sesame oil

Place the quinoa in a small saucepan with 300ml water. Bring to the boil and simmer gently, uncovered for 10-15 minutes until the grains are al dente and water absorbed. Set aside to cool in the pan.

Make the dressing. Place the mirin, sake and caster sugar in a small saucepan. Heat gently, stirring until it reaches the boil. Simmer for 1 minute, then set aside to go cold. Whisk in the remaining ingredients until evenly combined.

Transfer the quinoa to a bowl and stir through the salad leaves, radish slices and edamame beans. Add half the dressing, stir well. 

Season the salmon fillets and sprinkle with the sesame seeds, pressing lightly into the flesh. Drizzle with a little oil. Heat a dry frying pan until hot. Add the salmon and cook for 30 seconds each side until just charred on the outside. Cool for 10 minutes and then thinly slice.

Arrange the quinoa salad on plates with the seared salmon and avocado wedges. Scatter over the chives and chive flowers (if using) Drizzle with the remaining dressing to serve.

  • Sashimi grade salmon is available from some good quality fishmongers. Ask your supplier and explain what you are using the fish for as it needs to be super fresh. Also if it is designed specifically to made into sushi it will come as a long thin fillet, ideal for slicing.

BBQ’d Korean chicken Noodle salad 

Serves: 4

500g skinless chicken thighs fillets

200g dried green tea soba noodles

2 carrots, trimmed

1 cucumber, seeded

1 nashi pear

100g bean sprouts

2 little gem lettuce, cut into wedges

a handful coriander leaves

Marinade

1 tablespoon soy sauce

1 tablespoon caster sugar

1 garlic clove, minced

1 teaspoon fresh grated ginger

1 teaspoon sesame oil

1 teaspoon crushed black pepper

Dressing

1 tablespoon sesame seeds

2 tablespoons rice wine vinegar

2 tablespoons dark soy sauce

2 tablespoons sunflower oil

1 tablespoon clear honey

2 teaspoons sesame oil

1 teaspoons gochujang*

a few micro herbs, to garnish, optional

Cut the chicken into 2cm pieces and place in bowl. Combine the marinade ingredients, pour over the chicken and stir well. Marinate for 2 hours.

Cook the noodles by plunging them into a pan of boiling water. Boil for 4 minutes until al dente. Drain, refresh under cold water and pat dry.

Cut the carrot and cucumber into long thin julienne. Peel, quarter and core the nashi pear and cut the flesh into thin batons. Combine the carrot, cucumber, nashi and bean sprouts. Set aside.

Make the dressing. Toast the sesame seeds in a dry frying pan. Transfer to a spice grinder and grind to a powder. Place in a bowl and stir in the remaining dressing ingredients. Set aside.

Preheat the griddle pan until hot. Thread the chicken pieces onto metal or bamboo skewers and griddle for 3-4 minutes each side until charred and tender. Rest for 5 minutes. 

Arrange the noodles in bowls and top with the salad, scatter over the micro herbs, if using. Drizzle over the dressing and serve with the skewers of chicken on the side. 

  • Gochujang is a red chilli spice paste with a sweet, spicy flavour. It is widely used in Korean cooking and is available from specialist food stores or online. 

Marinated buffalo mozzarella with orange and fennel with basil oil

Serves: 4

4 x 150g balls buffalo mozzarella

2 tablespoons extra virgin olive oil

2-4 oranges, depending on size

1 teaspoon fennel seeds

1 small head fennel, trimmed

2 teaspoons lemon juice

1 teaspoon honey

75g Niçoise olives, pitted

60g picked watercress leaves

Basil oil

60g basil leaves

150ml extra virgin olive oil

salt

a few edible flowers, such as primulas or nasturtiums, to garnish, optional 

Place the mozzarella balls in a bowl. Finely grate the zest and squeeze the juice of 1 orange into a bowl. Stir in the olive oil and season to taste. Lightly toast the fennel seeds and bash with a pestle and mortar. Add to the marinade and pour over the mozzarella. Set aside until required.

Make the basil oil. Wash the basil leaves in cold water. Then blanch the leaves in boiling water for 1 minute. Drain and immediately refresh in iced water. Drain again and dry really well with paper towel. Place in a liquidizer with the oil and a little  salt and puree until really fine. Strain the oil through a fine sieve (reserve both the basil pulp and oil, separately).

Peel and cut the remaining oranges into then slices. Shave the fennel into fine slices using a mandolin (or sharp knife) reserving any fronds. Remove the mozzarella balls from the marinade and strain the juices into a bowl. Stir the lemon juice and honey into the marinade to use as the dressing.

Arrange the mozzarella on plates with the shaved fennel, orange slices, olives and watercress leaves. Drizzle over the marinade dressing, basil oil and some pepper. Serve scattered with fennel fronds and edible flowers, if using.

  • Tip: what to do with the basil pulp. There is still a good flavour in the basil pulp so add a little salt and pepper and toss through pasta. 

Carpaccio of courgette, melted goat cheese and lemon with warm honey 

Serves: 4

2 large courgettes

60g baby spinach leaves

a handful fresh basil leaves

1 lemon

21/2 tablespoons extra virgin olive oil

2 sprigs fresh lemon thyme or savory, chopped

200g goat cheese

4 tablespoons clear honey 

4 tablespoons toasted pine nuts

25g Parmesan, shaved

Using a mandolin, very thinly shave the courgettes lengthways. Arrange the slices on 4 serving plates, overlapping them to fit, if necessary. Take the courgette trimmings (there will be side

pieces left) and grate then on a box grater. Arrange the grated courgette in the centre of each plate. Top with the spinach and basil leaves.

Grate the lemon zest and set aside. Squeeze the juice into a bowl and whisk in 2 tablespoons of the olive oil, salt and pepper. Spoon about half of the dressing over the courgette carpaccio, set the rest of the dressing aside.

Preheat the grill to medium. Slice the goat cheese into rounds (if not bought as individual rounds) and arrange on a piece of oiled tin foil, on baking tray. Drizzle with the remaining olive oil and scatter over the reserved grated lemon zest, chopped thyme or savory and some black pepper. Warm under the grill for 30 seconds or so until just starting to soften.

Meanwhile, warm the honey in a small saucepan until it just starts to bubble. Remove from the heat.

Carefully slide the warm cheese onto the courgettes and scatter over the spinach and basil leaves, pine nuts and shavings of Parmesan. Pour the remaining lemon dressing over the top and finally drizzle the salad with the heated honey. Serve.

Seared tuna salad with crisp flatbreads and aubergine salsa

Serves: 4

2 flat breads or flour tortilla

1/2 teaspoon baharat spice*

4 x 125g tuna steaks

100g Greek yogurt

2 teaspoons tahini paste

2 Lebanese cucumbers, sliced into wedges

50g rocket leaves

Aubergine salsa

1 medium aubergine, trimmed

1/4 red onion, finely diced

2 teaspoons red wine vinegar

1/2 small garlic clove, crushed

125g cherry tomatoes, quartered

2 tablespoons chopped fresh mint

grated zest and juice 1/2 lemon

3 tablespoons extra virgin olive oil

2 teaspoons honey 

1 teaspoon pomegranate molasse

sea salt and pepper

sunflower for deep frying

Roll the flatbreads up and cut into thin slices to form strips about 5mm thick. Heat about 5cm of sunflower oil in a deep frying pan until hot (check by frying ne strip of bread, it should sizzle as soon as it enters the oil). Fry the bread strips, in batches over a high heat for 1-2 minutes until crisp and golden. Drain on paper towel, transfer to a bowl and add the spice mix and sea salt. Toss and set aside.

Heat a ridged griddle pan until hot. Cut the aubergine lengthways into thin slices about 5mm thick. Brush the slices with oil and season with salt and pepper. Griddle for 4-5 minutes each side until charred and soft. Let cool and then dice the flesh.

Meanwhile, place the diced onion in a bowl, add the vinegar and let soak for 10 minutes. Drain.

Combine the diced aubergine, infused onion, garlic, cherry tomatoes, mint and lemon zest. Season and stir well. Whisk together the lemon juice, olive oil, honey, pomegranate molasses and season to taste. Stir about half through the salsa.

Preheat a griddle pan until hot. Season the tuna fillets and sear over a high heat for 30-60 seconds until cooked to your liking. Rest for 5 minutes. 

Beat the Greek yogurt and tahini together until smooth and season to taste.

Spread a little tahini on plates and top with the aubergine salsa, tuna fillets, rocket leaves and crisp flatbreads. Drizzle over the remaining dressing and serve..

  • Baharat spice is a Middle Eastern/North African spice mix traditional used to flavour meats. You can buy it online or from specialist food stores.

© Recipes Louise Pickford

© Photographs Ian Wallace

First published by Food & Travel magazine August 2018


Perfect popsicles – everyone’s favourite ice lolly

Sweltering temperatures in Europe and beyond have us all craving a little respite and what better way to cool down than with a thirst quenching ice lolly – oh the sheer joy of a popsicle! Today’s fruitier, healthier, innovative and wide ranging versions of frozen ice on sticks are a far cry from the fluorescent, mass-produced, overly sweet versions from our childhood. From artisanal producers to innovative chefs the 21st century popsicle has arrived. Here are a few of my favourites from my latest book The Popsicle Party, published by Ryland, Peters & Small and Cico Books.

Refreshing apple and cucumber pops

Makes: 6-8 popsicles

The name says it all really and so pretty. It’s also great for kids who think they don’t like cucumber. Give them one of these and see just how easy it can be!

4 apples

3 Lebanese cucumbers

Juice 2 limes

100g sugar

Quarter and core ½ an  apple and cut into wafer thins slices. Take 1/2 a cucumber and again cut into wafer thin slices. Reserve the slices.

Pass the remaining apples and cucumber through a juicer. Add the lime juice and sugar and stir until the sugar is completely dissolved. 

Divide the apple and cucumber slices between the 6-8 moulds and top up with the apple and cucumber syrup. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. . 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds. 

Lime, pomegranate and rosewater popsicles

Makes: 8 small (80ml)

Pretty in pink may well have been the name of a 70’s pop song, but it works equally well to describe this delicious and refreshing fruit popsicle. The rosewater is lovely with the flavour of the pomegranate and gives it that Middle Eastern allure.

4-5 pomegranates

Juice 2 limes

30 g caster sugar

2 teaspoons rosewater or orange flower water

fresh rose petals, dried rose petals and lime wedges, to garnish (optional) 

Cut the pomegranates in half over a bowl lined with a large sieve to catch all the juice. Setting 1/2 a pomegranate to one side, squeeze out as much of the juice as you can from the seeds pressing the seeds down with a metal spoon. 

Measure the juice, you need 500 ml for this recipe (chill the rest to drink).

Stir the lime juice, sugar and rosewater into the pomegranate juice and stir until the sugar is dissolved. 

Divide the reserved pomegranate seeds between 8 small popsicle moulds  and pour in the juice. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds. 

Banoffee salted caramel creams

Makes: 8

Not sure what there is to say about this other than make it, freeze it, eat it – oh so delicious.

4 tablespoons golden syrup 

1 tablespoon cocoa powder

2 bananas

300 ml double cream

25 g caster sugar

25 g blanched almonds

1 tablespoon cold water

a little sea salt

4 tablespoons butter caramel sauce

Place 3 tablespoons of the golden syrup and cocoa powder in a bowl and stir well the cocoa powder is dissolved and the syrup smooth. 

Place the bananas, cream and sugar into a blender and blend until completely smooth. Pour the banana cream into 8 popsicle moulds. Carefully drizzle in the chocolate syrup and using a skewer swirl through the cream to form a ripple effect.

Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer a further 4-6 hours until frozen. 

Meanwhile, line a small tray with foil. Place the almonds, water and the remaining golden syrup in a small frying pan. Heat gently until the syrup begins to boil. Increase the heat and cook for 3-4 minutes until the almonds are browned and glazed with the syrup. 

Transfer the nuts to the prepared tray and sprinkle with salt. Leave to cool. As soon as they are cold, chop roughly. 

When ready to serve, pop a small metal tray lined with baking paper into the freezer for 10 minutes to chill. To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds. 

Place the popsicles on the prepared tray and immediately drizzle over the caramel sauce and top with the nuts.  Return to the freezer for 10 minutes to set.  

Tutti Frutti 

Makes: 8

Remember  ‘rockets’ that multi-coloured ice pop from your childhood? This homemade version looks great and tastes even better than the original.

250 g caster sugar

500 ml cold water

2 oranges

1 lemon

2 limes

125g raspberries

Place the sugar and water in a saucepan and heat gently, stirring until the sugar is dissolved. Boil for 1 minute, then remove from the heat and cool completely. 

Squeeze the juice of the oranges, the lemon and limes into separate bowls.  Add enough of the sugar syrup to sweeten each fruit juice, ending up with approximately 150 ml of each juice (you will still have sugar syrup leftover).

Place the raspberries in a blender with 100 ml of the remaining sugar syrup. Blend until really smooth and then taste for sweetness, adjust accordingly.

Pour a layer of the orange juice into each of 8 popsicle moulds. Transfer to the freezer and allow the mixture to freeze completely (about 1 hour).

Pour in an equal layer of lime juice. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Freeze again until firm and repeat this process withy the remaining 2 juices. Return to the freezer for a further 4-6 hours until frozen. 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.

Buttermilk, raspberry and pistachio pops

Makes: 6 popsicles

Here yogurt and buttermilk are sweetened with agave syrup, a recent addition to the many different types of sweeteners and sugars, has a lower GI than many alternatives as it is largely a fructose based sugar. Now widely available from health food stores and supermarkets, it shouldn’t be too difficult to find – honey can be substituted. 

250 ml Greek yogurt

250 ml buttermilk

150 ml agave syrup

125 g fresh raspberries

25 g finely chopped, unsalted pistachio nuts 

Whisk the yogurt, buttermilk and agave syrup together until combined. 

Divide the raspberries between 6 moulds and top up with the buttermilk mixture. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen.  

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds and dip the ends into the chopped pistachio nuts.

Cool watermelon, strawberry and lemon pops

Makes: 8-10 popsicles

All you need is a slug of vodka and you’d have the perfect frozen daiquiri! But, hey who needs alcohol when you can enjoy this healthier fruit version in the form of an ice pop.

300g strawberries, hulled and halved

3 tablespoons icing sugar, sieved

500 g watermelon

Juice 1 lemon

Combine the strawberries with the sugar and leave for 1 hour, stirring occasionally. Discard the watermelon rind and dice the flesh.

Place the strawberries and all the juices, the watermelon and lemon juice in a blender and blend until smooth. Divide the juice between 8-10 small popsicle moulds.

Either add the sticks at this stage or freeze or leave until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.

First published in The Popsicle Party by Louise Pickford, with photography by Ian Wallace

Published by Ryland, Peters & Small and Cico Books





Churros with chocolate & Pedro Ximenez sauce

Not quite straight, yet not quite curly.

Without wishing to offend churros oficianados, here is my version of this delightfully light, fluffy and totally divine Spanish doughnut. Traditionally Spanish churros are piped, in an almost figure of eight shaped whirl, directly into hot fat and deep-fried before being coated in cinnamon sugar. They can be served as simply as that or they can be served alongside a steaming cup of real hot chocolate. For a slightly more wicked treat I like to dunk them or drizzle them with melted chocolate flavoured with Pedro Ximenez, an intensely dark, sweet dessert sherry.

Having always been a lover of doughnuts (not that surprising really – deep-fried batter, crispy on the outside, light and fluffy in the centre and then dipped in spiced sugar – who wouldn’t) but actually not that crazy about the jam filled ones, I was wowed when I first came across churros on a holiday in Majorca, one of Spain’s Balearic islands – the fact that they were served with chocolate was the icing on the cake.

Developed centuries ago by Spanish shepherds in the hills, where cooking was limited to cooking over a log fire, a cake-like batter was dropped into hot fat until crisp and then serve dusted with cinnamon sugar. Naturally enough the idea caught on and today this wonderful snack food is popular all over the world, in one form or another.

And now that I live in SW France, the Spanish border is a short drive away, so I get to enjoy one of my favourite dishes much more often with regular trips to Spain’s Basque region. Luckily they have also caught on here in France and you often find a churros van at the local markets and fetes. Normally in France they tend to be served either completely straight or more like these ones, but really the shape is completely up to you – whether you a curly fan or a straight fan – they still taste the same!!

So let’s get cooking.

You will need water, butter – salted or unsalted, is your choice – plain flour, a pinch of salt, 3 medium eggs, caster sugar and cinnamon for the churros. Then for the sauce you need dark chocolate, single or pouring cream and a small glass (or two) of Pedro Ximenez sherry.

Pour the water into a medium saucepan, adding the butter. Place over a low heat until the butter melts. – you are literally warming it enough to melt the butter and there is no need to boil the mixture.

Remove the pan from the heat and tip in the flour and salt in one go. Then beat well with a wooden spoon until it becomes thick and sticky and the mixture comes away from the pan edges.

At this stage you need to allow the batter to cool slightly, so that when the eggs are whisked in, the heat is not so high that it starts to cook the eggs – they will cook once the batter is piped and fried – so using either a balloon whisk or electric beaters, whisk in them in one at a time until you have a smooth batter.

Spoon the glossy batter into a piping bag fitted with a 1 cm star nozzle. Make sure you scrape in as much of the batter as you can, don’t waste any! Meanwhile, heat a good amount of vegetable oil in a wok or heavy-based pan, to a depth of about 7 cm, until it reaches 180c on a sugar thermometer (or until a small amount of the dough sizzles as soon as it is dropped into the oil).

Carefully pipe 15 cm lengths of the dough straight into the oil, using a knife to cut the dough off right by the nozzle. Fry 3-4 churros at a time for 2-3 minutes until crisp and golden, turning half way through using metal tongs. As soon as the churros are cooked, remove them using a slotted spoon and drain on kitchen towel. You can keep them warm in a moderate oven heated to 180C/325F/Gas Mark 4 if you like, whilst cooking some more.

Whilst the churros are cooking, you should have time to mixc the sugar with some cinnamon. Place the mixture on a plate and as soon as the churros are ready roll them in the sugar until they are evenly coated.

Meanwhile, heat the chocolate and cream together in a small pan over a low heat until the chocolate melts. Remove from the heat and stir until smooth, then add the sherry. If you prefer you can do this ahead and warm the sauce through just before serving.

Arrange the churros on a platter and serve with the chocolate and Pedro Ximenez sauce for dipping or if you like drizzle it all over the churros.

RECIPE

Churros with chocolate and Pedro Ximenez sauce

Serves: 6-8

250 ml water

120 g butter

180 g plain flour, twice sifted

pinch salt

3 medium eggs (size 3)

75 g caster sugar

2 tsp ground cinnamon

100 g chocolate

150 ml single cream, plus extra to drizzle

a small glass Pedro Ximenez sherry

vegetable oil for frying

Heat the water and butter in a saucepan over low heat until the butter melts.

Tip in the flour and salt and beat well with a wooden spoon until the mixture comes away from the pan edges.

Cool for 5 minutes, then whisk in the eggs one at a time, using electric beaters or a balloon whisk, until you have a smooth batter.

Spoon into a piping bag fitted with a 1 cm star nozzle.

Heat vegetable oil in a large heavy-based pan to a depth of 7 cm until it reaches 180c on a sugar thermometer (or until a small amount of the dough sizzles as soon as it is dropped into the oil).

Carefully pipe 15 cm lengths of the dough straight into the oil, using a knife to cut the dough. Fry 3 at a time for 2-3 minutes until crisp and golden, turning half way through using metal tongs. Remove with a slotted spoon and drain on kitchen towel.

Combine the sugar and cinnamon on a plate and roll the doughnuts in the mixture until coated.

Meanwhile, heat the chocolate and cream together in a small pan over a low heat until the chocolate melts. Remove from the heat and stir until smooth, then add the sherry.

Arrange the churros on a platter and serve with the chocolate and Pedro Ximenez sauce for dipping.


Eat your greens

With winter well and truly taking hold here, I start to yearn for spring and all things green. Well luckily you don’t really need to wait at all, there are so many delicious winter greens to keep you going until the first shoots of spring announce the beginning of the new growing season, just a few weeks away.

Here are a few of my favourite winter dishes using a selection of cabbages, leeks and spinach.

Kale ribollita with chargrilled sourdough

A hearty spring soup full of green vitality makes the perfect supper dish with slices of chargrilled garlic bruschetta.

Serves 4

Prep time: 1 hour (includes cooking beans)

Cooking time: 50 minutes

Soaking time: overnight

Ingredients:

3 tablespoons extra virgin olive oil, plus extra to drizzle

1 onion, finely chopped

3 garlic cloves, 2 chopped 1 left whole

1 tablespoon chopped fresh rosemary

1 large leek, trimmed and sliced

1 large carrot, finely chopped

1 large celery stalk, finely chopped

400g can chopped tomatoes

1 litre chicken or vegetable stock

500g kale, trimmed and shredded

4-6 slices sourdough bread

For the beans

125g dried cannellini beans, soaked overnight in cold water

1 onion, quartered

1 garlic clove, peeled

1 sprig fresh rosemary

6 black peppercorns

Method:

Start by cooking the beans. Drain the soaked beans, rinse and place in a saucepan with the quartered onion, garlic clove, rosemary stalk and peppercorns.  Add 1 litre of cold water and bring to the boil, skimming the surface. Cover and simmer gently over a low heat for 50-55 minutes or until the beans are tender.

Drain the beans, discarding the the onion quarters and rosemary stalk. Transfer half the beans and liquid to a food and puree until smooth. Return to the pan.

Make the soup. Heat 3 tablespoons of oil in a large saucepan and gently fry the onion, garlic, rosemary and a little salt and pepper for 10 minutes until softened. Add the leek, carrot and celery and cook for a further 5 minutes. Add the canned tomatoes, the cooked bean mixture and stock. Bring to the boil, cover and simmer gently over a low heat for about 20 minutes until the carrots are tender. Stir in the kale and cook for a further 10 minutes until wilted

Meanwhile, heat a ridged grill pan until hot and grill the sourdough until lightly charred on each side. Cut the remaining garlic clove in half and rub over the toast. Drizzle liberally with extra virgin olive oil. Spoon the soup into bowls and serve topped with the bruschetta.


Quinoa salad with broccoli, preserved lemon and avocado oil 

The preserved lemon adds a lovely zing to this salad dish with the combination of dried fruits, nuts and green veg. Perfect for lunch.

Serves

Prep time: 15 minutes

Cooking time: 30 minutes

Cooling time: 1 hour

Ingredients:

200g quinoa

350g broccoli

3 spring onions

1 small avocado

2 tablespoons chopped fresh herbs, such as coriander and mint

50g dried cherries

30g pumpkin seeds, toasted

4 tablespoons avocado or extra virgin olive oil

1 lemon, squeezed juice

2 tablespoons finely chopped preserved lemon

2 teaspoons honey

salt and pepper

Method:

Rinse the quinoa under cold water and drain well. Heat a frying pan until hot, add the wet quinoa and stir over a high heat, firstly until dry and then continue for a further 1-2 minutes until lightly toasted and starting to crackle.

Add 450ml cold water and 1/2 teaspoon salt to the pan. Bring to the boil, cover and simmer over a very low heat for 12 minutes. Remove the pan from the heat but leave undisturbed for a further 5 minutes. If there is any liquid remaining drain through a sieve and leave to cool.

Trim the broccoli, discarding the stalk and cut into florets. Place in a steamer and cook over a medium heat for 3 minutes until al dente. Remove and let cool.

In a bowl, lightly whisk the oil, 1 tablespoon lemon juice, the preserved lemon, honey and some salt and pepper.

Combine the quinoa, broccoli, spring onions, pumpkin seeds and cherries. Add the avocado and herbs and toss together. Add the dressing, stir well.

Tip: if you prefer serve this salad warm, rather than allowing the quinoa and broccoli to cool completely.


Orecchiette with softened spinach, Dolcelatte and hazelnuts

A classic combination of spinach and dolcelatte cheese is given a modern twist with the addition of toasted hazelnuts

Serves: 4

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients:

3 tablespoons olive oil

2 shallots, finely diced

2 garlic cloves, crushed

1 lemon, grated zest

500g spinach leaves, washed

50g hazelnuts, roughly chopped

50g butter

350g dried orecchiette pasta

150g dolcelatte cheese

4 tablespoons mascarpone cheese

salt and pepper

freshly grated Parmesan, to serve

Method:

Heat the oil in a large frying pan or saucepan and gently fry the shallots, garlic, lemon zest and a little salt and pepper over a low heat for 5 minutes until softened. Add the spinach leaves and stir well, then cook over a gentle heat for 2-3 minutes until wilted.

Melt the butter in a small frying pan and add the hazelnuts. Stir over a medium-low heat until the nuts and butter turn a lovely nutty brown colour.

Meanwhile plunge the pasta into a large saucepan of lightly salted, boiling water and cook for 10 minutes or until al dente. Drain well reserving 3 tablespoons of the cooking liquid. Return the pasta and liquid to the pan.

Stir in the spinach mixture, dolcelatte, mascarpone and all the Parmesan. Stir well over a low heat for 1 minute until the pasta is well coated with the sauce. Divide between bowls and serve topped with the hazelnut butter and some extra, freshly grated Parmesan.


Baked savoy cabbage with Emmental and breadcrumbs

A fabulous way to bake cabbages in a creamy, cheesy sauce topped with crispy breadcrumbs and Parmesan. You can use any cheese you like.

Serves: 4

Prep time: 10 minutes

Cooking time: 35 minutes

Ingredients:

1 medium savoy cabbage. About 650g

25g butter, plus extra for greasing

1 whole nutmeg

500ml single cream

150g Emmental, grated

50g freshly made breadcrumbs

25g freshly grated Parmesan cheese

salt and pepper

Method:

Preheat the oven to 200c/400f/ gas mark 6 and grease a 2.5 litre baking tin with a little butter. Remove any really large tough outer leaves from the cabbage and very carefully cut into 6 wedges making sure you cut through the stalk so that the wedges remain attached at the base.

Bring a large saucepan of lightly salted water to a rolling boil. Add the cabbage wedges and blanch for 4-5 minutes until vibrant green. Using tongs or a slotted spoon remove the cabbage from the pan. Shake off excess liquid and drain on kitchen towel.

Arrange the wedges in the prepared baking tin. Season with freshly grated nutmeg, salt and pepper and dot over the remaining butter. Scatter the Emmental between the cabbage pressing some down into the leaves and pour over the cream. Scatter over the breadcrumbs and the Parmesan and transfer to the oven. Bake for 30-25 minutes until bubbling and golden.


Recipes © Louise Pickford 2019

Images © Ian Wallace 2019 ( ianwallacephotographer.com )

First published by Sainsbury’s magazine March 2016


Looking ahead……summer 2019

Beef with pangrattata copy

Thyme beef fillet with anchovy dressing and pangrattata

 

I am really excited to announce a 3 day / 4 night cookery workshop next June, to be held in one of the most beautiful locations in the region. I have recently begun collaborating with Katie and Mike Armitage of Les Soeurs Anglaises in the Dordogne, where together we host pop up dinners and have formed a private dining club we call La Tablée (the sharing table) for local residents.

Katie has been hosting creative workshops at L’Espace, a superb barn conversion turned workshop venue, so it is the ideal place for me to run my first residential course.

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The long weekend will kick off with an evening meal, prepared and cooked by me, welcoming you all to the course. On the first morning you can accompany me to the largest weekly market in the region to discover the season’s best local produce. If you like, this could include a pastry and coffee at the market rather than breakfast at the accommodation.

Light lunches will be provided each day.

After breakfast, on mornings two and three you are free to relax and spoil yourself in the beautiful surroundings, by one of the two pools, or take a walk through the stunning countryside. Extra cookery classes can also be arranged as can visits to local producers or food stores.

All three afternoons will be spent with hands on cooking, where we will prepare our evening meal. I will demonstrate some of the more complex dishes teaching you how to prepare meat, fish, seafood and vegetables. It will be all hands on deck, slicing, chopping, searing and roasting.

Each evening we will sit down to share the wonderful meal prepared together, accompanied of course with complimentary wines.

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The workshop includes

  • 4 nights accommodation
  • 3 days of L’Espace workshop with me
  • All breakfasts, lunches, dinners (served with wine) and refreshments
  • Snacks and beverages throughout your stay
  • A morning visit to local market
  • Pick-up and drop-off at arrival airport Bergerac / train station Angouleme (at allocated times)*
  • *Air and train fares to and from collection points in France are not included.

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Pricing for this 3 night/4 day workshop varies depending on your choice of accommodation. Please see prices below or click here to see our accommodation photo gallery.

A:    Single occupancy of Superior double bedroom with en suite: 930€  per person

B:    Single occupancy of Twin bedroom shared bathroom 750€ per person

C:    Shared Twin bedrrom / shared bathroom: 620€ per person

In order to secure your place on this course we require a 170€ non-refundable deposit to secure a booking, the full balance being payable two months prior to the start of the workshop.

Limited to 10 places

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For further information or to book your place on this exciting weekend of cooking, please visit http://www.lessoeursanglaises.com/food-styling-photography

 

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