Fresh or frozen?

[Quiksilver]

I’ve found an Indian chef married to a French lady who cooks « Friday Night Takeaway » to order. This is collected from his home, near St Foy, or Eymet at set times on a Friday. The quality of his food, in my opinion, is excellent and he only provides a meat or vegetarian option. Although it’s a 90 minute round trip for me, it gives me a break from cooking with flavours I enjoy.

Another big fan here of Imtiaz and his genuine Indian cuisine
Nothing like the generic Indian restaurant food available in Eymet and Bergerac! Although it's not cheap when starters are included, we usually have enough for two meals

[Veem]

Reza Mohammad also does takeaways down in Dordogne. We had quite a few of his meals back when he lived in Charente. Again,they were expensive, but fantastically good.

We're currently awaiting the opening of a new Indian restaurant in Chabanais (where Cafe Clemence used to be). Time will tell whether it will be the real thing or not.

[Sparkle]

My english neighbours came over a few weeks back. We were invited for nibbles in the evening The nibbles comprised of everything labelled Sainsburys ie cinnamon teacakes potatoes for jackets, coleslaw, richmond pork sausages (which were not very nice), pork pie, cooked ham, an asian assortment of samosas battered prawns etc, cheddar cheese, eggs, bread, apple pie, sachets instant custard, flora and lots of other 'stuff'. We both had a jacket potato with coleslaw cos we don't like flora spread a small slice of pork pie and a couple of the asian things and then a small slice of apple pie with custard - we both had the runs over night! Don't know what caused it but can only guess maybe the coleshaw or the asian things. I suppose that we're just not used to this kind of food anymore.

Was it just you, or some french neighbours as well?

Just us - they don't know any french neighbours/locals and what I didn't mention is that they had an open fire and to my horror all of the plastic wrappers/containers were thrown onto the fire ! I do have to admit to buying marmite & HP sauce from Hyper U.

[Lori]

what I didn't mention is that they had an open fire and to my horror all of the plastic wrappers/containers were thrown onto the fire ! I

Good grief ! I don't think I'd be returning for a repeat.

[exile]

Something further I forgot to suggest*. Some of the soft fruits we collect and freeze are used to make alcoholic fruit nightcaps:

Sloe Gin - I am sure will be widely known if not consumed
Raspberry Vodka
Strawberry Vodka

You could use other fruits though I have not tried such as apricot, peach etc.

We also buy and freeze watercress which we buy but not locally. On defrosting it is of course a soggy mess but we cook with it as a sauce with salmon, so it would wilt anyway. Watercress, grain mustard and cream cooked in the oils from the cooked salmon. Mmmm.

* as I sip a strawberry vodka prior to bed.

[Polly]

They sound delicious, Exile! I sometimes have a glass of sloe gin at a country pub near my brother’s house.

I’ve thought of making it as we have huge amounts of blackthorn in our garden and along many of our walk routes.

[exile]

Of the three sloe gin is the most work. Either pick the fruit after the first good frost (which helps break down the cell walls) or pick when ripe and put in the freezer. Each fruit then needs to be pricked with a needle to allow the juice out and the alcohol in. put the pricked fruit into a jar with sugar and gin and seal the container. Shake the jar at least once a week for 2-3 months. After than the liquid can be drained off and bottled at your leisure. I have one batch that has been standing still on the fruit for a year with no ill effects.

Strawberry and raspberry can just be added to alcohol and sugar and are ready to bottle after 3-4 weeks, which should be done sooner rather than later.

I have a 5l Rumtopf type jar with a tap set about 1cm above the base which allows the inevitable cloudy debris to settle below the tap; but this is purely for optics and the flavour is not noticeably effected by the drink being a bit cloudy.

In principle you could use cherries, apricots, plums and peaches but I have never had a surplus of fruits to try it out.

[Sparkle]

I buy the cassegrain brand of tinned peas - can someone please explain why there are always two tiny white onions in the tin as well.

[Spectrum]

I buy the cassegrain brand of tinned peas - can someone please explain why there are always two tiny white onions in the tin as well.

They are "silver skin" onions we find them in the jars of Gherkins we buy, so no idea.