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If you’re still following along with our travels in the Dordogne – thank you! You are very patient, but I do hope that you are enjoying it or gleaning some information if you are planning a trip there yourself. I find personal blogs one of the best ways to find information about a new place we are travelling to, they are so much more insightful that generic tourist websites.
So, every morning that we got ready to leave our lovely little gite, we had this little friend to help…
Hehe, isn’t she sweet?
A leisurely morning was spent finishing up spelt sourdough bread spread with local honey, and picking up provisions from the market at Excideuil. This was a very good market, spread out along a long street and up to a square.
Yesterday’s prize-winning potatoes became yesterday’s dinner. First we popped the first prize-winning, homegrown potatoes onto skewers, rubbed them in olive oil and salt and then baked them until they were beautiful and fluffy inside.
We slathered them with a mixture of cream cheese and spring onions (with a touch of sour cream to loosen it up), and piled sliced salami and grated Parmesan on top. It was all we had left in the fridge but tasted pretty good.
Our first breakfast at Cornish Tipi Holidays consisted of a Cornish cream tea. I know, it sounds sinful, but really how different is it to eating bread with butter and jam? Not too different in my mind. Anyway, all that matters is that we were on holiday and it was delicious. Gone too quickly for a photo though.
After breakfast we headed down to the lake in search of a canoe or boat. Unfortunately all of them were out in the lake, but a lovely kid called Dillon handed Nick a rod and some bread and encouraged him to have a go at fishing. Although neither of us are into fishing, it was quite fun to have a go.
If you ignore the peeling paint in the back of the room (our house is still very much a work in progress) our house is looking quite Christmassy.
I have hung ivy and holly from most of the pictures, the staircase is wrapped in yet more ivy, the tree is decorated and sparkling, and the mantlepiece is twinkling with jam jars of tealights amongst fir branches.
Today I did the first part of my Christmas food shop – my bags were full of goodies…Morecambe Bay potted shrimp…herb encrusted salami…Wensleydale cheese studded with cranberries…and a few things I can’t mention as they’re for Mr Rigg’s stocking..ssh!
I love Christmas.
Sometimes, even on a weekend you can’t be bothered cooking or don’t have the energy. Having things lying around in the fridge or cupboards that can make a tasty meal is essential and ensures you can eat well without trying too hard.
So here you have it:
So last night we made a(nother) Jamie Oliver recipe – Salami and Fennel Linguine (Jamie calls it Spaghetti with Salami, Fennel and Tomatoes). It was yummy, with the delicate flavours of the fennel coming through a hearty tomato sauce and fatty slithers of salami. This is my tweaked version of Jamie’s.
Salami and Fennel Spaghetti
Feeds two
spaghetti or linguine for two
a couple of thick slices of salami (I used Milano salami and asked my deli to cut it into thick slices rather than thinly sliced)
2 cloves of garlic, finely sliced
1/2 tsp fennel seeds, crushed
small bulb of fennel, finely sliced
feathery fennel tops
1 tin of tomatoes (I used tinned cherry tomatoes)
pinch of dried chilli flakes
chunk of stale bread, whizzed into breadcrumbs
sprig of rosemary
Take your slices of salami and cut them into matchsticks.
In a pan, heat a couple of glugs of olive oil and add the salami, sliced garlic and crushed fennel seeds. Stir over a low heat until the fat starts to cook out of the salami and it starts to crisp ever so slightly.
Add the sliced fennel and stir – cook for a couple of minutes until soft. Add the tinned tomatoes and a pinch of dried chilli. Cook on a low heat for about 25 minutes until the sauce has thickened. Season with salt and pepper.
Meanwhile, heat a pan of boiling salted water and cook your spaghetti or linguine.
In a small frying pan, heat a glug of olive oil and add the sprig of rosemary. As the rosemary starts to sizzle and release its aromas into the oil, add the breadcrumbs and fry until golden and crispy. Remove the rosemary sprig and discard.
Drain the pasta and toss it into your tomato sauce. You can either stir through the crispy golden breadcrumbs and serve, or sprinkle them over the top of your pasta once plated up. Top with a few green feathery fennel fronds.
*Taken from and slightly adapted from Jamie Oliver’s Happy Days with the Naked Chef.
Eat the Earth 
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