Menu planning

I love taking time to peruse recipes and find new ideas for dishes to cook. I was inspired this week at the market by the fresh leeks and fennel bulbs all coming into season, so was interested when I saw this recipe for a fennel and cheese bake. To make it more regional for me I shall try it using a Chaource cheese. It will make a great side dish or vegetarian option.

I also find inspiration from friends and eating out. L’Union restaurant in Essoyes, just 10 minutes from us, is one of those places that always brings something new. We love the ambience there, like a relaxed Parisien bistro. Its casual and familiar setting providing a comfortable, easy space to enjoy food with friends and family, and their style of cooking, which is both rustic and sophisticated in equal measure, is a delight.

Last night we enjoyed a starter of fresh white asparagus, followed by spiced lamb (which was cooked to perfection) and roasted carrots, with a delicious well seasoned jus. The wine, which was recommended by Antoine, was ‘Romorantique’ from Cheverny in the Loire valley.