• Vincent Lee Goose and Gander

1.5 ounces Martin Millers Gin

Simple Congee or rice porrige can be served with a variety of condiments. 

  • Julia Turshen

Mustard on mustard, these greens combine the sharp bite of mustard greens with the pop of mustard seeds. Serve with steamed rice and fried or poached eggs for a lovely vegetarian meal.

  • Georgeanne Brennan “My Culinary Journey – Food and Fetes of Provence”Yellow Pear Press, 2016

This is a rich, earthy spread, but also a healthy one. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes. I made this to use on Chef Garnier’s Tapenade Flatbreads, but any tapenade of your choice, …

This is my version of the recipe for the thin flatbread Chef Frédéric Garnier at the Bastide de Moustiers bakes brushed with a skim of tapenade. Served with a bowl of additional tapenade, the bread makes a tasty change from the typical toasts for tapenade.