Today we head off to Europe – follow us on our journey through the places and countries we love. We start in Suffolk and head to the Eurotunnel for France. First stop Calais to pick up some wonderful French wines and delicious bread and cheeses. Vive La Belle France!

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From Calais, we head to Bony, where we arrive at a quaint little Ferme. We’ve booked a two bedroom suite but when we arrive, Dot’s bedroom is in the dining/kitchen/hall off our bedroom where the only way to the bathroom was through our bedroom. We are saved by the excellent food served that night and first class wines.

Next day we head to Vierzon, and the Chalet Du Foret, where we look forward to meeting up with brother Joe and his wife Jan, who often join us on our journeys through Europe.

Chalet du Foret is a delightful stopover, with cabins in the grounds of the hotel. They are pet friendly, so our little dog Polly is always welcome, both in the hotel and restaurant. Ed and Joe start with beers and Jan, Dot and I share a bottle of ice cold rosé. The boys deserve a drink after a long drive, and particularly for braving Paris and avoiding the drivers from hell. We sit outside and enjoy the evening air.

The meal is delicious, Courgette timbale, Steak frites, followed by Île Flottante, coffee and chocolates. (See recipe at end of this blog). We have a few more drinks and head to our chalet, ready for our onward journey next day.

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COURGETTE TIMBALE

Makes between 4 to 6 depending on mould size

240g chopped courgettes,

Half tsp salt

4 eggs

220ml double cream

Spring onions, finely chopped

Salt and black pepper

Butter and oil for greasing

Cream Sauce

100ml double cream

1 tbsp grated parmesan

Chopped spring onion or watercress to garnish

Put courgettes in a sieve and sprinkle with salt. Leave for 25 mins.

Preheat oven to 170ºC/Fan 150ºC

Butter and lightly oil 6 moulds or ramekins (I use the china chocolate mousse pots from supermarkets), 7cm diameter.

Put courgettes in a food processor with eggs, cream and spring onions, season with salt and pepper. Blend for 1-2 minutes until thick and creamy.

Put the moulds in a deep roasting tray and pour mixture into moulds. Add boiling water to the tin half way up the side of the moulds. Bake for 30 mins until just set and a little wobbly.

For the sauce, gently heat the cream, then stir in Parmesan until it melts. Remove from heat.

Turn the timbales out of the moulds onto a plate, pour the sauce over and sprinkle with chopped spring onion. (If necessary, dip the moulds into hot water to make them easier to release)

Bon Appetit – a demain!