Daube de boeuf

I’ve not posted here for ages, partly because I’ve not been cooking much that I haven’t written about before, but also because I’ve been away on holiday. So, here is an attempt to remedy this situation with a classic dish

Walnut tart with brandy icing

This recipe is taken from Keith Floyd’s excellent book, Floyd On France, which accompanied one of his earlier, and better, BBC TV series.

The tart is a traditional recipe from south-western France, where walnuts are a major crop and turn up in all manner of dishes.

Keith Floyd’s Provençal veal

I have been cooking this dish ever since I bought the late Keith Floyd‘s book Floyd on France back in the 1980s. Here is a link to all the recipes in the book.