We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before …

As you may have gathered, we spent some time on the Riviera last week and before leaving home I had booked in visits to a couple of my favourite vineyards. Cue much yawning from the children. So this Wednesday’s Wine post describes how we got on at Saint Explore this …

La Merda dé Can is the niçois name for these gorgeous, green gnocchi made with swiss chard or spinach. The literal English translation of the term will not be repeated here as it’s less than flattering, but I am sure you can work it out for yourself. Now, Explore this …