Jerusalem Artichoke & Mussel Soup

Jerusalem Artichoke & Mussel Soup

Digging over some beds to keep warm and take on a little sport the tubers of Jerusalem artichokes appear like forgotten treasure. Thats where I planted them. Bursting forth in spindly yellow flowers in the summer months, this relative of the sun slower goes to ground in the winter reproducing countless tubers. Leave a morsel behind when dogging and rest assured next year you will have kilos of the things. 

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The Times 50 Best Holidays In France 2017.

The Times 50 Best Holidays In France 2017.

It was a huge honour to have The Hungry Cyclist Lodge feature in The Times 50 Best Holidays in France for 2017. Joining an impressive list of holidays from family donkey walking in The Ardeche to hiking in Corsica, we could not have been happier to make the final cut at number 18. You can read their kind words here or click this link and logon to The Times website.

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Salmorejo Recipe - A Chilled Soup for A Summers Night

Salmorejo Recipe - A Chilled Soup for A Summers Night

2016 hasn't been the best of years in Burgundy for the wine production, but in the garden we have been blessed with a fine year for tomatoes. The late frosts of April that devastated the vineyards, didn't get a chance to attack the tomatoes vines. A soaking wet June was followed by a searing hot summer, and with little rot and plenty of dry heat our tomatoes have thrived. 

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A Wedding In Burgundy

A Wedding In Burgundy

On August 6th we had the honour of hosting Lauren and Adam Richardson’s for their wedding at The Hungry Cyclist Lodge.  Arriving from all over the world, seventy of the bride and grooms family and friends, came to Auxey-Duresses to celebrate Adam and Lauren’s special day in the heart of Burgundy wine country. 

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A Garden In Burgundy - Summer 2016

A Garden In Burgundy - Summer 2016

"Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eves run; To bend with apples the moss’d cottage-trees, And fill all fruit with ripeness to the core; To swell the gourd, and plump the hazel shells With a sweet kernel; to set budding more, And still more, later flowers for the bees, Until they think warm days will never cease, For Summer has o’er-brimm’d their clammy cells."

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Brocantes: Junk Shop Joy In France

Brocantes: Junk Shop Joy In France

Among my childhood memories of summer holidays in France – seemingly endless car journeys, fighting with my older sister on the back seat, Dire Straits on the cassette player – one stands out: repeated stops at localbrocantes (junk shops).

My parents seemed to suffer from some kind of affliction – they were physically unable to drive past a brocante sign. My mother even had a knack of waking from a doze just as a sign appeared: “Look, a brocante!” And we would abruptly pull over.

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Saucisse de Morteau and Butter Bean Casserole

Saucisse de Morteau and Butter Bean Casserole

In our cellar a few lonely root vegetables lurk, and after months in the dark they are starting to soften a little and need eating.  Butter beans and other pulses are always in stock as well, and these hearty beans always soak up plenty of flavour and add some well needed protein for the muscles after a days cycling or digging in the garden. 

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Lemon Panna Cotta with Rosemary Shortbread

Lemon Panna Cotta with Rosemary Shortbread

Blossom flowered, birds sang, heavy winter jumpers were packed away, forgotten shorts were rediscovered and espadrilles were dusted off. Then the cold and rained returned. However this little taste of the balmy days ahead inspired some cooking.  Rosmary, that survives the winter here, began to push out its pale and tender young leaves. Zesty lemons from Spain are still in the market and to help encourage the arrival of spring I set about making one of our guests favourite desserts. 

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The Spice of Life. Photos from Sri Lanka

The Spice of Life. Photos from Sri Lanka

Leaving the cold of  Burgundy this winter we headed east to the island of Sri Lanka in search of heat, spices and culinary inspiration. After the renovations here in Auxey-Duresses it has been a while since I have pulled on my back pack. And how I missed it. Touring the island for a five weeks, this was a culinary adventure filled bustling markets, exciting new flavours, trains and wonderful people.  

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Braised Beef Cheeks and Dijon Mustard Mash

Braised Beef Cheeks and Dijon Mustard Mash

A regular favourite here at The Hungry Cyclist Lodge is slow braised beef cheeks. Easy to prepare and unimaginably unctuous, they are full of flavour and the slow braise fills the house with glorious smells, perfect when returning from a days cycling and wine tasting in Burgundy. Paired with a creamy mash, flavoured with local Dijon mustard, this is a dish perfectly suited for autumn nights. 

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