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MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

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CHICKEN WITH CREME FRAICHE & VERMOUTH
CHICKEN WITH CREME FRAICHE & VERMOUTH:   This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
TUNA PASTA
TUNA PASTA: This tasty Tuna Pasta can be rustled up from tins and packets in the store cupboard. Quick and simple….and fairly healthy. I cooked it after we’d had friends round for an … Continue Reading →
CHICKPEA AND CHORIZO SALAD
CHICKPEA AND CHORIZO SALAD: This easy salad is packed full of strong flavours from the spicy hot peppery chorizo, and the red onions. With the chickpeas served on a bed of rocket. It makes … Continue Reading →
7 HOUR LAMB
7 HOUR LAMB: This slow-cooked lamb is succulent, juicy and the most delicious gravy. Serve leg of lamb with roast potatoes and a selection of vegetables, loads of bread to mop up the … Continue Reading →
ROASTED NEW GARLIC WITH CREAMED GOAT’S CHEESE
ROASTED NEW GARLIC WITH CREAMED GOAT’S CHEESE: Roast new Garlic with creamed Goats Cheese  A fabulous way of enjoying the first garlic of the year. So very tasty, just add bread. If you find some, do try … Continue Reading →
BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS
BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS: Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
MASALA FISH CAKES
MASALA FISH CAKES: This delicious Fish Cake is another recipe taken form our new recipe book GUNPOWDER.  We served it with Burani Raita  which is a perfect accompaniment  and the crispy fried garlic … Continue Reading →
VEGETABLE SAMOSAS
VEGETABLE SAMOSAS: Samosas make an excellent appetizer. Serve with a spicy mango pickle, a mint cucumber dip, or spicy carrot salad Tasty so very tasty Makes 16 Samosas INGREDIENTS for the pastry … Continue Reading →
GIGOT D’AGNEAU BOULANGERE
GIGOT D’AGNEAU BOULANGERE: A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter INGREDIENTS 2 kg leg of lamb 1 bulb of garlic bunch of fresh rosemary 1.5 kg … Continue Reading →
TUSCAN FRIES
TUSCAN FRIES:   I was interested to read recently a Nigella Lawson way of cooking chips. To begin with I was horrified to learn that she placed the prepared potatoes directly into … Continue Reading →
THAI CHICKEN THIGHS WITH COCONUT RICE
THAI CHICKEN THIGHS WITH COCONUT RICE:   Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-pan meal plenty of umami. Layering the pan with cabbage wedges allows them to catch every … Continue Reading →
ROASTED COD WITH PARMA HAM
ROASTED COD WITH PARMA HAM:   This roasted cod recipe couldn’t be easier to prepare and tastes really special. A lovely simple way to cook cod. Plenty of flavour from the sweet roasted veg and … Continue Reading →
PETITS POIS A LA FRANCAISE (Peas with lardons and onions)
PETITS POIS A LA FRANCAISE (Peas with lardons and onions):   This is a delicious recipe for peas done in the French style. Lovely and buttery. Peas brought to a new level. INGREDIENTS. Serves 4 60 g butter 1 head … Continue Reading →
MEATLOAF WITH PICKLED ONION RINGS
MEATLOAF WITH PICKLED ONION RINGS:   INGREDIENTS 600g minced beef6 600g minced Pork 100g minced bacon 3 Garlic cloves crushed 1 tablespoon salt 2 teaspoons fennel seeds 2 teaspoons chilli flakes 50g butter 3 onions … Continue Reading →
SALMON EN CROÙTE
SALMON EN CROÙTE:   Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →

Daube provençale

  • By Sheila Wilton
  • January 10, 2022
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Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →

CREAMY POLENTA WITH MUSHROOMS

  • By Sheila Wilton
  • January 10, 2022
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A comforting dish from Claudia Roden (currently our favourite book)  that’s perfect for the colder months, this recipe features meaty mixed mushrooms and a delicious cheesy polenta base. INGREDIENTS Serves … Continue Reading →

CHICKEN TRAY BAKE WITH BOILED LEMONS

  • By Sheila Wilton
  • January 3, 2022
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This aromatic chicken tray bake from Claudia Roden is packed with olives and boiled lemons. It’s a brightly flavoured dish and very saucy especially good served with creamed potatoes. Quoting … Continue Reading →

SCANDI SMOKED SALMON

  • By Sheila Wilton
  • January 3, 2022
  • 1 Comment

Try a Scandinavian approach to smoked salmon by adding dill, horseradish, lemon and red onion. the subtle oak-smoked salmon and herby dill add a beautiful contrast for a well-balanced dish. … Continue Reading →

CHRISTMAS TRADITIONS IN FRANCE

  • By Sheila Wilton
  • December 22, 2021
  • 1 Comment

Christmas Eve. was traditionally the evening when French families sat down together to celebrate Christmas. The meal can go for up to six hours. Le Réveillon. Was the name of … Continue Reading →

SPICY LAMB KEBABS WITH LEMON POTATOES

  • By Sheila Wilton
  • December 21, 2021
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Following on from our Christmas dinner with Cathy and Nigel, because it was so big we cut a piece off, to freeze for later. So I thought I would spice … Continue Reading →

CHILLI CON CARNE

  • By Sheila Wilton
  • December 19, 2021
  • No Comments

This chilli con carne recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard … Continue Reading →

PRAWN COCKTAIL

  • By Sheila Wilton
  • December 18, 2021
  • No Comments

A classic Christmas Dinner starter for us, and especially so in 2022 when we prepared a typical English Christmas Dinner for Jerome and his parents. It is a classic from … Continue Reading →

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we RECOMMEND


  • LE TASTING ROOM
    Le Tasting Room is a Loire wine tour company run by  Cathy & Nigel Henton, English wine professionals with 35 years experience of working in the wine trade both in France and the UK. Tours and tastings are run from their lovely countryside home in the Loire valley.

  • DOMAINE DE SAINT-MAUR             Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

  • Au coin du Fleuve     Bistrot & Librairie Bar en continu Restauration "entrées/plats/desserts" de 12h à 14h Grignoter People often come to sit quietly and watch the Loire and listen to the birds Has outdoor seating · Has fireplace · Serves great cocktails Wonderful friendly people.  

  • Manoir de Jouralem     Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France.  Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

  • Domaine Leduc Frouin     Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.

Recent Posts

  • ISCAS COM ELAS (Portuguese Marinated Liver) April 14, 2025
  • PASTA WITH AUBERGINE, CHILLI AND LEMON. April 14, 2025
  • SAUSAGE AND BEAN CASSEROLE March 31, 2025
  • GOOSE EGG CUSTARD March 17, 2025
  • WHITE BEAN, LEEK, AND ARTICHOKE STEW March 10, 2025
  • HONEY AND MARMITE GLAZED PORK CHEEKS March 9, 2025
  • CLASSIC SPANISH OMLETTE WITH CHEESE March 3, 2025
  • VEGITARIAN RAGU February 24, 2025

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