Hello to you lovely subscribers as ever so happy to be here with you. How are you? I would love to know what you are cooking this summer, your go to recipes?
There is no way of avoiding the news of the devastating wild fires that have been raging through the South West region of France. Thank you for all your kind messages, we are safe. My thoughts are with all the people that have lost their homes, animals and land. It is truly awful. The brave and amazing firemen and volunteers who are working tirelessly to contain the fires.
This week I have been testing recipes that perhaps may turn into a future project, I am eating more and more Gluten Free and as you know I love cake and there is always time for cake so with a glut of courgettes I bring you my version of a Courgette Cake with a cream cheese icing, gluten free.
Please ❤️ this post it helps new people discover Shore to Shore
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My everyday kitchen is an invitation to slow down, cook simply and live beautifully wherever you are. My kitchen is a space where meals are slow ingredients are honest and every day is shaped by the turning seasons. A philosophy I have learnt throughout my early life from my mother and grandparents. Through evocative words and mouth-watering recipes, I celebrate the rhythm of life: winter stews shared by candlelight, spring salads bright with fresh greens, summer tarts warm from the oven and autumn feasts rich with earth’s bounty.
Little glimpses of home, style and everyday life in Bordeaux. This week has been filled with quiet corners, beautiful details and simple rituals that make a house feel like home. From thoughtfully styled spaces and fresh flowers to favourite pieces, slow mornings and moments that inspired me, these are the snapshots I have gathered along the way. A small collection of the places, textures and moments that made this week feel especially beautiful.
💌 This weeks post is for paid subscriber community, but if you are reading this as a free subscriber a cook’s note for you:
If you can’t find the fresh herbs you are looking for don’t shy away from dried they are sometimes even better. I love dried Tarragon it is slightly more earthy than fresh tarragon but works so well with pasta or chicken recipes. A larder staple.
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