Summer has arrived

Eating outside for the first time in the UK this summer! Avocado, tomatoes, mozzarella and parma ham, with garlic toasts and a nice Australian chardonnay

Final holiday food

Back to L'Envers du decor for their fantastic foie gras

My favourite restaurant

Dinner at L'envers du decor, my favourite restaurant in the world. The combination of food, wine and setting is hard to beat. Started with a stunning tomato salad with local cheese, peppers, pesto and fennel

Followed by a steak and onions, served very rare, with a nice Pomerol on the side

Finished with a sweet red

And a pannacotta with fresh strawberries

Ice cream, four ways

A selection of sorbets at Roffy

An ice cream sundae in Domme

A raspberry Tisane - a light sugar syrup, fresh raspberries, raspberry sorbet and thyme

Strawberry sorbet

Dinner at Camping de Roffy

An appetiser of little merguez rolls

Foie gras

A brochette of magret

And a tarte tatin to finish

Typical lunch

A typical camping lunch

Improvised barbecue

Camping in France, and an improvised barbecue

Made from a sturdy baking tray, built up with kindling and charcoal

Sausages, peppers and tomatoes from the barbecue, couscous, carrottes rappee and frites from 'the top'

Also a nice rare steak hache with frites, mayonnaise and mustard

Summer food

Tasty improvised starter. Puy lentils, tossed with griddled slices of courgette, and served with a mint yoghurt dressing and some feta cheese

First class pork pie

An excellent pork pie

Picnic in the rain

Picnic at Glyndebourne

Civilised, champagne and canapes sort of picnic

Excellent smoked salmon and asparagus

River Cafe sausage pasta

Taking the two hours necessary for the amazing River Cafe slow cooked sausage penne. Italian fennel sausages with red onions, garlic, chilli, bay, nutmeg, tomatoes and Chianti

Served with penne, parmesan and double cream

Chilli for tea

Home grown chillis

Chilli with rice

Sunday lunch

A nice loin of pork, on the bone

Roasted for about two and a half hours, with a quick blast for about half an hour, and a low temperature for the rest

Great crackling

Served with cabbage, mash, carrots, onions and gravy

Broad bean season

Fresh broad beans with garlic, mint, ricotta and olive oil

With orechiete and grated parmesan

Gardening for food

Basil

Purple chillis

More chillis

Herb garden, with rosemary, mint, bay and some chives showing