Repast Supper Club

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Repast Supper Club

Sadly the supper club has stopped trading for the time being.

28/07/2023

So long San Sebastián. It’s been a fabulous few days.

I obviously couldn’t leave without trying a slice of basque cheesecake (& no I genuinely haven’t eaten this dessert before). It reminded me of the 17th century cheesecakes I’ve made using recipes by the likes of Robert May. Although TBH I don’t really see what all the fuss is about. IMHO it’s a perfectly nice dessert but nothing more.

Going to miss this place.

27/07/2023

Comfortably Hungry Season 1

Episode 6 of the podcast is out now! I talk about the wonderfully versatile potato with Professor Rebecca Earle.

Link in bio

24/07/2023

Hendaye

Had a relaxing walk along the Bidassoa river in Hendaye which culminated in lunch at a small bodega on the marina. Ate some of the loveliest seafood I’ve had for a while (Galician octopus & sautéed prawns) with a couple of cheeky glasses of rosé before chilling out in the hotel gardens in Biriatou.

The walking tour resumes today (17.3km). Getting closer to San Sebastián…

23/07/2023

Pause café

22/07/2023

As luck would have it there is a gateaux basque museum in Sare. It would have been rude not to visit although Mr B sat in the cafe opposite while I tried to keep up with the demo in French.

Plus there is a patisserie opposite our hotel selling this speciality. I think my quest may be complete

21/07/2023

Ainhoa (rest day)

You know me by now. I can sniff out gingerbread wherever I travel. Delighted to find this shop in Ainhoa. The village is reputed to be one of the most attractive in the Basque Country.

I bought some pain d’epice flavoured with espelette pepper. The owner, Evelyne, explained that this particular pain d’epice is good with savoury foods like ham, cheese, pate etc

The gingerbread boy called Gozoa(meaning sweet in basque - I may have misspelled it) has a female counterpart called Ezti (honey). He has a spell attached to him. If you are good he tastes lovely but if you are nasty he’ll taste bad.

20/07/2023

Itxassou to Ainhoa

As much as I love a ham & cheese baguette it was so refreshing yesterday to discover that our packed lunch was a quinoa & couscous salad.

Yesterday’s walk took us steeply up through farm land where we saw an abundance of pepper plants & the now family herds of sheep & horses grazing. The walk finished at a chapel with typical basque tombstones.

The feet are getting a well earned rest today in Ainhoa!

18/07/2023

As the patisserie in Bidarray was closed yesterday we had to ‘make do’ with an ice cold glass of basque beer instead.

Dinner was a table d'hôte affair. The sautéed veal with peppers wasn’t much to look at but was really tasty (fab chips too). A simple a simple melon & Bayonne ham salad to start & an apple tart to round things off it was a satisfying way to finish the day.

10/07/2023

Getting ready for a busy week after a fabulous weekend at the

Indulging in some wonderful Elle’s Belles honey on fresh bread, a gift from the lovely beekeeping

08/07/2023

Morning Oxford

05/07/2023

Cumin Poached Peaches

In my experience peaches tend to be rock hard & tasteless one minute then squishy in the blink of an eye. But as I discovered this weekend they can be quickly poached in a pressure cooker.

Cumin is a great flavour with this fruit. Apicius provides a recipe for peaches in a cumin sauce (Sally Grainger has a modern version of this recipe in Cooking Apicius from ). This is my take on that flavour combo:

4 firm peaches
1 tbsp cumin seeds
300g water
150g sugar
5cm strip lemon peel
Juice of half a small lemon

Using a sharp knife, make a small cross in the top & bottom of each peach. Place the peaches in a bowl then pour over boiling water. Leave for a minute or two then peel off the skin. ( says you can do this in the pressure cooker).

Place a small frying pan over a medium to high heat then dry roast the cumin seeds until fragrant. Add the water, sugar & lemon peel then simmer for 15 minutes.

Strain the cumin syrup into a pressure cooker. Add the skinned peaches. Bring up to high pressure then cook for 2 minutes. Allow the pressure to drop naturally.

Use a slotted spoon to remove the peaches. Bring the syrup up to boiling point then reduce by half (do not replace the lid).

Add the lemon juice to the reduced syrup then pour the over the peaches. Cover & leave to marinate ideally overnight or at least for a few hours, turning every now & then. Serve with some honeyed yoghurt & a scattering of chopped pistachios.

28/06/2023

Memory is a funny old thing.

I came across this bridge when I was walking around Thaxted recently. I haven’t been down here for years but seeing it again after more than four decades reminded me of playing Pooh Sticks right here.

More recently my late father was part of a team of gentlemen who keep the foot paths mowed (pic 2) making spots like this more accessible. Such a great thing to do.

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Haywards Heath

Website

http://repastsupperclub.co.uk/

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