As Strong As Soup

The recipes on this blog can be eclectic and random but they're definitely not cheffy. Just this once, as we come towards the end of another year, then I think I'm allowed one dish that might seem a little more elaborate. Actually, it really isn't difficult to put together but it might possibly impress your friends. Admittedly, I'm assuming that you have friends who like black pudding. I put this together after I stumbled across some lovely smoked garlic and some even more lovely black pudding in a local market. There are four elements to this little treat: First, a base of peas flavoured with smoked garlic. The smoked garlic might seem a little intense when raw but, when it's roasted, it becomes mellow and intensely savoury. Second, the black pudding, which is cooked very simply. Choose whichever black pudding you like but I prefer to use a softer style. My favourite types are usually either from Stornoway or Normandy. Third, an apple reduction. This sounds a bit ...

Le frésinat is a simple country dish from the Tarn region of France that consists mostly of pork and potatoes. That doesn't sound too promising but the combination of ingredients produces an intensely savoury and satisfying dish that's just perfect for winter. It's said to be the meal that was traditionally cooked as a thank you to the friends and neighbours who helped out when the farm pig was slaughtered. I don't have a pig or a farm and so I can't vouch for that. I just use pork shoulder from a friendly, local butcher. You could use other cuts, but it's best to avoid any that are too lean. (It's also best to avoid unfriendly butchers, funnily enough). I'm not usually bothered too much about authenticity in my recipes and I often substitute ingredients. This dish, however, relies on the balance of simple flavours and I've learnt the hard way that it's probably best to not play around with the ingredients too much. For instance, if you swap t...

Not that far from here, just across the Channel in the north of France, lies the little town of Arleux, where they’ve been producing smoked garlic for over 400 years. Originally, it seems, the garlic was smoked to ensure that it could be kept for a long period but these days it’s more for its flavour. I first heard of Arleux when I came across a version of this simple soup, although I have to admit that this recipe is not authentically Arleusienne. It’s also not as overwhelmingly garlicky as you might think, especially since I’ve near enough halved the amount of garlic in the original. Quite rightly the people of Arleux celebrate their local produce by holding a festival - ‘La foire à l'ail fumé’ - in September every year  and have a Confrérie to support and promote the garlic - La Confrérie de l'Ail Fumé d'Arleux. I’m particularly pleased to note that they wear fantastic hats designed to look like garlic bulbs.  Finally, before I get to the recipe, I have to c...