Here in Gascony, they like their food robust and hearty. No nonsense nourishing dishes are quite typical. The origins of the cuisine come from the peasant farmers who lived off the land, eating seasonally and needing plenty of big bold dishes to fuel them. During the Autumn and Winter months, I find that I crave […]
I am going to begin with an ambitious statement but I kid you not when I say that this was one of the best salads I have EVER tasted. You may think that I exaggerate but I promise you that I absolutely do not. I shall begin at the beginning. When I first conceived of
Things have been a bit quiet from me here at Delicieux lately. I have just been so incredibly busy that I have not managed to sit down and write. I always call July and August the ‘Silly Season’ when everyone I know seems to be running around with guests staying, kids off on school holidays
Heat the oven to 180C/160Fan/Gas 4. Score the fat of the pork belly and place on a wire rack over a roasting tray, Season well. Cook, skin side up for 1 hour 30 minutes. Then increase the oven to 220C/200Fan/Gas 7 and cook for a further 20 minutes to make the crackling nice and crispy.