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Reveillon in Provence (continued)
....with a finger-licking recipe for salt-cod to be served on Christmas Eve
Dec 22
•
Elisabeth Luard
17
4
5
Gingerbread, Athol Brose and Lamb's Wool Extra
...and how not to get a hangover (maybe)
Dec 19
•
Elisabeth Luard
11
2
2
Plum puddings and apple pies
....
Dec 17
•
Elisabeth Luard
28
8
2
Reveillon Extra with a Yule Log
and how to celebrate Christmas in Provence
Dec 10
•
Elisabeth Luard
10
2
1
It's not all about tinsel and trees...
...how to celebrate a reindeer-free Christmas in Provence
Dec 3
•
Elisabeth Luard
24
5
2
November 2025
The Turkey has a Foreign Face
...the mysteries of Thanksgiving explained
Nov 27
•
Elisabeth Luard
21
3
2
Truffle Extra with a couple of classic truffle recipes from the Perigord...
..."Chicken in Half-mourning" and "Truffled Eggs Baked in Shells with Cream"
Nov 18
•
Elisabeth Luard
10
2
The secret thrill of the truffle
....it's all about the pheromones.
Nov 13
30
7
4
Extra Bayleaves, featuring how to set up a proper Cockaleekie
and an Overnight Rice Pudding
Nov 3
•
Elisabeth Luard
14
13
2
October 2025
Bayleaf, the flavouring you don't really notice
...till you find it's already there
Oct 27
•
Elisabeth Luard
41
11
8
Back to the 1930's Extra
....with instructions for Barbara Pancakes (guess who!)
Oct 17
•
Elisabeth Luard
6
How to be a cook-hostess in the 1930's (part 2)
...with the assistance of banana parfait, Elsie de Wolfe, Wallis Simpson, and my grandmother
Oct 15
•
Elisabeth Luard
22
12
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