In September we were lucky enough to visit the gorgeous Languedoc-Roussillon region of France. We stayed in the lovely Gite Wisteria in Mazamet, Southern Tarn. Within an easy driving distance of Carcassonne it was an ideal base from which we could explore.

Despite the drizzle on the first couple of days we ventured on a day out to Carcassonne, and our first meal out. Squished in a corner in a rustic restaurant we enjoyed a set menu which included goats cheese salad, cassoulet and lemon tart, washed down with a carafe of red wine.

After getting a flat tyre in the isolated village of Cebazan we got our first taste of Blanquette, the region’s answer to champagne. After the car (and my parents) had been towed to Beziers we found a wine warehouse and treated ourselves to a bottle of the local tipple. According to legend Blanquette was the world’s first sparkling wine, pre-dating champagne.  Blanquette is a dry, creamy bubbly with a lovely finish. It is arguably as tasty as champagne and comes with a much smaller price tag – needless to say this was the first of many bottles consumed.

We had to journey out to Beziers a couple of days later to retrieve the car and decided to make a day of it. After a walk around the city we enjoyed lunch at Le Cristal restaurant. The streets were bustling and the restaurants were full of happy customers enjoying their lunch. The French seem to hold a much better attitude to lunch time then many of us Brits. Whilst we sit and eat a hurried sandwich at our desks they take a full lunch hour and take time to enjoy their food. It leads me to think that taking the time out of your working day to make sure you eat a proper lunch must surely be beneficial to your health?

We returned home a week later with some delicious edible souvenirs and some great memories. I would highly recommend a trip to this region of France, its food and drink culture is exciting and diverse, leaving you with lots of tasty treats to try.

We went to the annual Garlic Festival at Le Delice in Malvern on Saturday. There were two stalls set up outside the French deli offering customers the opportunity to try free tasters of garlic soup, snails and garlic ice cream.

I tried my first ever snail. The texture was a little unusual, and the flavour of the snail is best described as ‘earthy’, it was however, tasty, smothered in a garlicky, butter sauce.

I then tried some of the garlic ice cream (again a first for me). I think that it would have been better to try the ice cream first, then the snail, because the garlic on the snail was so strong that all I got from the ice cream was creaminess, so it’s hard to comment on the merits (or not) of it.

Garlic experience for the day complete we went into the shop and bought ourselves some delicious goodies to take home. Bread, cheese, cold meats and paté. I resisted the urge to buy any of the delicious looking cakes and pastries that they had on display, knowing that I would be eating rather a lot of brie that afternoon.

Le Delice is local to us so we pop in there quite regularly. The shop is well worth a visit. Tucked away on Albert Park Road in Malvern, they stock a large range of bread, meats, paté and cheese. I would recommend trying the brie, the hot chorizo (thinly sliced), the duck and hazelnut paté and the macaroons, which are amazing, and very well-priced.

Le Delice is situated at 55 Albert Park Road, Malvern , Worcs, WR14 1RH. Tel: 01684 578588

Sad person that I am I have already started thinking about Christmas and what foodie goodies I can give as gifts. So, last week the kitchen experiments started with Chocolate Truffles.

Although they may not look pretty these truffles were super-easy to make and extremely tasty. Next time I think I’ll use a melon baller to shape them…

Ingredients
280g of dark chocolate (70% cocoa solids)
284ml pot of double cream
50g unsalted butter

Method

1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reached simmering point. Remove the pan from the hear and pour over the chocolate, stirring together until you have a smooth mixture.

2. If you want to add any flavourings to the truffle mix now is the time to do so. Divide the mixture between bowls and mix in liqueurs or other flavourings a teaspoon at a time. You can of course leave the truffles plain. Leave to cool and chill for at least 4 hours.

3. Next, shape the truffles using your hands, coated in flavourless oil, or dip a melon baller in hot water and use that to shape the mixture.

4. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. There are lots of toppings to try – you might like ground nuts, cocoa powder or lightly toasted dessicated coconut.

5. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. If frozen you will need to defrost them in the fridge over night.

Delicious inexpensive gifts. Do you make foodie presents for friends and family? If so, we’d love to hear about them. Email us or leave a comment below.

Green & Easy to demonstrate the latest thing in food technology – steam!

Malvern eco-store Green & Easy is set to hold a steam-cookery demonstration day next Thursday at their Worcester Road shop.

Showcasing the health and energy-efficiency benefits of steam cooking, this free, touch-and-taste event aims to prove that eating healthily can save time and money – and still give professional results.

The demonstration has been organised by Green & Easy in conjunction with Swiss appliance manufacturer V-Zug. It will offer keen cooks the chance to watch the steam process in action, discuss the benefits of steam cooking in general, and most importantly, taste the food for themselves.

David Smethurst, owner of Green & Easy, said: “It might sound odd to say the latest food technology relies on steam, but it seems fitting at a time when so many people are looking for inspiration from the past to improve their modern lives.

“V-Zug steam oven technology allows you to cook healthy vegetables, fish, meat and even bake bread and pastries as normal. It also has pre-programmed recipes allowing you to pamper your guests with delicious food as if prepared by a chef. Programmes like GourmetSteam and Bake-O-Matic take all the guesswork out of cooking literally at the touch of a button.

“The demonstration should appeal to everyone, from health-conscious gourmets to private and professional cooks who want to produce impressive and decadent, yet healthy and easy meals.

“This will be the first event we’ve held at the Green & Easy shop in Malvern and we’re looking forward to welcoming customers to the first of many events to come.”

The demonstration will take place on Thursday 1 September from 12pm-6pm, at Greenandeasy.co.uk, 47 Worcester Road, Malvern.

If you are interested in attending please contact Jackie Smethurst on 0845 257 0550, or email jackie@greenandeasy.co.uk.

On Sunday we had the pleasure of going to the first ever Four Shires Festival at the beautiful Whitbourne Hall, Worcestershire. Situated in the house and grounds of this wonderful country home the festival featured a wealth of food, drink, arts and crafts from  local providers in Gloucestershire, Herefordshire, Shropshire and Worcestershire.

We reached Whitbourne at lunch time and enjoyed a delicious pork roll with stuffing, apple sauce and gravy before settling on the lawn for a cold beer and soaking up the sun (and the views).

There was a nice selection of stalls at the event and plenty to persuade you to open your purse. We got a couple of bottles of cider from Pips Cider, some beautiful Spanish-style sausages from Harvey’s Meats Limited and chocolate and walnut brownies from Drake’s (Cakes, Edible gifts, Kitchenalia). Unfortunately I can’t find a website for Drake’s, which is a shame – the brownies never made it home because they were so delicious they demanded to be eaten on the spot.

We also managed to find what could possibly be the best pickled onions ever! They are made by Whites at the Rose and Crown in Tenbury Wells. I think we’ll have to pay them a visit soon as the jar is nearly empty because James has been eating them like they’re sweets…

I also want to mention The Cottage Herbery, whose stall was delightful. They displayed a lovely variety of unusual edible plants, with clear signage and explanation of their uses. I particularly liked the cooks herb pot which contained herbs you regularly use in cooking in a pot suitable for putting by your back door, all labelled clearly with little wooden forks. This would make a great ’starter kit’ for anyone interested in using fresh herbs in their cooking.

All-in-all a successful foodie haul and a great afternoon out.

Take a trip down memory lane at the East Midlands Food and Drink Fesitival on Saturday 1 and Sunday 2 October 2011

The East Midlands Food and Drink Festival is returning to the exhibition halls at Melton Mowbray Cattle Market. Now in its eighth year, the festival attracts thousands of visitors to the town.

New this year is a ‘Vintage Gadget Roadshow’ – bring along your retro kitchen appliances and discover a little bit about their history from the experts. There will also be a selection of museum pieces so you can take a trip down memory lane. Remember the good old ‘mincing’ machine which clamped to the work top to produce mince meat? Forget ‘Meals in Minutes’ back in the day it would have taken hours to produce a humble shepherd’s pie! Come and discover more in the Retro Kitchen. Travel even further back in time and discover ‘Food Through the Ages’ with fascinating facts and a wonderful display of fare from as far back as Mediaeval England.

Following the success of the Family Food and Fun Zone last year there will once again be lots of hands-on activities for children of all ages, food tasting, competitions, pasta making, bread making and lots more.

There will be a variety of activities for the grown-ups too including demonstrations from Linda Hewett, of the School of Bread Making, who will be showing you how easy it is to make bread. By mastering a few simple techniques you will be able to create all manner of breads. Many people are daunted by the thought of bread making, however it is deceptively simple and extremely satisfying. Come along and get to grips with the five stages of bread making and have lots of fun at the same time.

With so many stalls you’ll be spoilt for choice, aside from the legendary Melton Mowbray Pork pie and Stilton cheese, visitors can also enjoy Melton hunt cake, elderflower cordial, bison, Melton red beer, local sausages, cheese and a host of other delicious gourmet foods.

Matthew O’Callaghan, chairman of the Melton Mowbray Food Partnership responsible for hosting the festival said: “I am delighted the event is moving back into the town. We have listened to the town traders and people in Melton and believe the move will enhance the visitor’s experience of attending the festival and will also offer them the opportunity to visit the many other local attractions.”

For more information visit: www.eastmidlandsfoodfestival.co.uk

Fed up of shop-bought stodge and put off by the high price of fresh bread in the local bakers I decided that baking my own bread would be a better alternative.

Filled with enthusiasm I purchased the River Cottage Handbook No.3 Bread by Daniel Stevens, a useful little book full of lovely recipes and advice to help you bake great bread.

Unfortunately my first attempt was terrible and in hindsight I should have chosen to start with a basic white loaf but, no, full of enthusiasm I made Rye bread. I put a lot of effort into making two loaves, and made a lot of mistakes. I didn’t realise that the yeast I had needed to be activated prior to adding to the mix, our kitchen was too cold for the bread to rise properly and I didn’t leave it long enough to prove before baking. I ended up with two brick-like loaves that wouldn’t have looked out of place in a dry stone wall!

Disheartened, but not discouraged, my second attempt was a wholemeal seeded loaf (pictured). This time I actually activated the yeast, put the dough in the airing cupboard to rise, and made sure it had definitely proved before baking. The finished loaf was a little dense (considering I had allowed it to rise twice) but it was at least edible.

Despite my family suggesting that I give up bread-making and take up knitting (thanks guys!) I am determined to keep trying to make the perfect loaf. Over the last couple of weeks I have successfully made a lovely pizza base and a tasty focaccia. These successes have given me the confidence to keep trying. After all, practice makes perfect.

I would love to hear about your bread-making experiences and would appreciate any advice that you have for making your own bread at home. Please comment below.

I went to Paris for the first time in February – and what an amazing trip it was.

We stayed in the Hotel George Opera, just down the road from the Moulin Rouge, and within easy walking distance of some fantastic restaurants.

On our first day in the city we managed to find a small bar serving lunch. We ordered a platter of cold meat and cheese and a bottle of red wine. It arrived on a wooden board and we tucked into paté, ham, three different cheeses, a basket of fresh bread – it was all delicious!

That evening we went to Au Jardin, a restaurant on 47 rue Richer. James had booked it online before we left and managed to get a deal on three courses each with a bottle of wine. We arrived at 7pm and were given a Kir Royale each and a basket of fresh bread whilst we looked at the menu.

The food was amazing – goose liver paté, ostrich carpaccio, sea bass, melt in the middle chocolate pudding, rhubarb tart with green tea sorbet – yum, yum.

This really was the best meal we had whilst in Paris and I would highly recommend Au Jardin. The restaurant was really relaxed, the staff friendly and the food superb. We weren’t rushed by the staff to finish our food and leave – we arrived at 7pm and didn’t leave until after 9.30pm – and it was wonderful to have such a leisurely meal out.

Our experiences on this trip really demonstrated that the French have a great attitude towards food. There were independent shops selling fresh produce on almost every street - making it really easy to buy fab food.

A fantastic break - I’m already planning the next one.

Had a great New Year’s Eve with good food and friends. The highlight of the night was watching everyone try and do MC Hammer’s ‘U Can’t Touch This’ (Hammer time!) in our tiny living room. Amazingly nothing was broken. 

We are now recovering from the New Year’s Eve festivities and plan to cure hang-overs with a tasty roast dinner and an old film.

I’ve spent this morning thinking about my New Year’s resolutions…go swimming at least twice a week, plan the veg patch properly this year…

If you too are considering making some New Year’s resolutions (and want one you won’t have broken by tomorrow) make one that’s easy to keep – buying more local produce.

Since starting this website I’ve had the good fortune to meet many Midlands producers and have tried some amazing food and drink. Buying local has made me feel like I am part of a community and the whole experience (shopping and eating) is far more rewarding then going to the supermarket. Go on…make the resolution today, and find out how great it is to buy local.  Let us know how you get on; we’re always looking to discover more fantastic local produce. 

Wishing you all a happy, healthy and prosperous 2011. Happy New Year!

Christmas is coming and the RSPCA is encouraging everyone to think about farm animal welfare when preparing a scrumptious Christmas dinner.

There are now more RSPCA Freedom Food labelled products than ever, including all your favourite festive ingredients – from meat and turkey to salmon and eggs. Top chefs agree that food which comes from animals reared to higher welfare standards tastes better. So it’s not just the farm animals who will benefit.

The RSPCA have put together some great Christmas recipes so you can enjoy a festive feast. If you’re having traditional turkey with all the trimmings you should try their delicious Lemon Butter Roast Turkey recipe (below). If you fancy something a little different this year the Freedom Food website contains loads more recipes –  from sticky marmalade gammon to spiced roast duck with port – and advice on how you can ‘treat well and eat well’ this Christmas.

Lemon Butter Roast Turkey

Serves 6. Preparation: 10 minutes. Cooking: 2 hours 10 mins plus standing time

1 x 3kg Freedom Food labelled Turkey
75g butter, softened
zest and juice of 1 unwaxed lemon
sea salt flakes and ground black pepper
250g Freedom Food  labelled streaky bacon

1. Preheat the oven to 190°C (180°C for fan assisted ovens), 375°F, and Gas Mark 5

2. Stuff the neck of the turkey with your chosen stuffing and secure with cocktail sticks.

3. Calculate the cooking time of the turkey by allowing 20 minutes per 1kg, plus 70 minutes. 

4. Mix together the butter, lemon zest and juice. Spread the butter over the turkey. Arrange the bacon in a criss-cross pattern across the turkey breast – this will help the turkey to remain moist.  Place the turkey in the roasting tin and cover with the foil, leaving a large gap between the turkey and the foil to enable the air to circulate.

5. Roast in the oven, basting occasionally. 30 minutes before the end of cooking time, fold back the foil and return to the oven to brown,

6. To test if the turkey is cooked, pierce the thickest part of a thigh with a skewer – the juices should run clear, not pink or red.

7. Remove the turkey to a warmed serving platter, cover with fresh foil and leave to stand in a warm place. Resting allows the juices to settle and redistribute around the meat, making the bird more succulent and easier to carve. You can leave your turkey to rest for up to an hour, which will free up the oven and give you plenty of time to cook the trimmings.

Remember! Always make sure your turkey is at room temperature before you cook it, otherwise cooking times given may not be accurate.

Tip: Remove the wishbone before roasting to make the turkey easier to carve when cooked. Sit the turkey on a cutting board. Pull the skin back towards the breast to expose the wishbone. Using a sharp knife cut the wishbone free and remove it.

For more information visit: www.rspca.org.uk/freedomfood