Rick Stein Secret France

[KC2]

We saw Rick make this last night, and it looked delicious! https://www.bbc.co.uk/food/recipes/beef ... alls_23514

As for the piment d’Espelette, I've seen both smoked and non-smoked hot paprika suggested as a substitute. What do you think?

[StokeySue]

Looks good, I haven’t caught up yet

I don’t personally think piment d’espekette is any thing very special, and it’s not smoky, and only moderately hot, so you could sub it with paprika and a bit of chilli.

[KC2]

Thanks Sue! I hadn't even heard of it before!

[Ratatouille]

I am rather fond of piment d'Espalette. The thing is to get it fresh -ie this year's crop. I have a friend who lives in Sete. She send me some each year and I send her some local saffron. I love that part of France. Collioure is not just known for the Banyuls wine (yummy though it is) but the anchovies are to die for.

Next week he's in our happy hunting ground.

[StokeySue]

Love Collioure, and the anchovies, visited there as a child. We used to bring the piment back from St Jean de Luz. But even if you can find it in London, I don’t think it’s worth the price demanded.

I actually use Aleppo pepper (pul biber) as a substitute, it’s not quite as hot but works

[Pepper Pig]

Am loving this series. The photography is wonderful for a start and the whole thing goes at such a gentle pace. Much though I enjoy the Hairy Bikers this is very refreshing.

[suffolk]

I'm loving this series too ... I think it's one of his best ... takes me back to Floyd on France ... in some ways it's quite different but the love of the food, places and people shone through in both.

[earthmaiden]

I'm really enjoying the series too (despite his style of eating which I always find nasty to watch). So interesting to see the influences of the different regions. Last night's didn't grab me quite as much as some - you could certainly see it was nearer Spain - but those meatballs did look nice!

[Ratatouille]

Perhaps one day dear Rick will even learn to speak French - or rather pronounce it fairly accurately

[KC2]

Next week he's in our happy hunting ground.

I wonder if he'll unearth any of your faves!

[Badger's mate]

takes me back to Floyd on France

The first time I saw Rick was in Floyd on Fish.

I love this series too, we've missed a couple but intend to see them on iplayer.

[Ratatouille]

I am quite sad the series has finished but the last programme made me a bit cross because they spent a lot of time in Uzez. Lovely though it it it is not Provence, it is Languedoc.

Once in real Provence however, every single place was well known to us, from Foucalcier market - very close to friend Paul's house. to Cassis on the coast. A gem and wine to die for. The winery at Mas de la Dame which we always visit to buy when we go over to Mausanne les Alpilles for olive oil from the co-op. Of course le Bistro de Paradou which is indeed a curiosity though I'm not at all sure about the soupe au pistou followed by the hugs plate of chicken. Soupe au pistou is traditionally a summer dish made for a crowd and served as the main event behaps with a slad and pate and always a good dessert. It is much thicker than the one they ate last night and always has some sort of pasta - small shapes or broken spag.

Last time we went it was a Friday so it was aioli garni, complete wuth perites gris snails. We didn't encounter any vampires on the was home

[KC2]

I am quite sad the series has finished but the last programme made me a bit cross because they spent a lot of time in Uzez. Lovely though it it it is not Provence, it is Languedoc.

Once in real Provence however, every single place was well known to us, from Foucalcier market - very close to friend Paul's house. to Cassis on the coast. A gem and wine to die for. The winery at Mas de la Dame which we always visit to buy when we go over to Mausanne les Alpilles for olive oil from the co-op. Of course le Bistro de Paradou which is indeed a curiosity though I'm not at all sure about the soupe au pistou followed by the hugs plate of chicken. Soupe au pistou is traditionally a summer dish made for a crowd and served as the main event behaps with a slad and pate and always a good dessert. It is much thicker than the one they ate last night and always has some sort of pasta - small shapes or broken spag.

Last time we went it was a Friday so it was aioli garni, complete wuth perites gris snails. We didn't encounter any vampires on the was home

Great, we'll look forward to seeing your haunts!