This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. The saltiness of the anchovy and the earthiness of the chickpeas here are great bedfellows. Its another of those make-a-big-batch-and/keep in the-fridge recipes that is just perfect for snacks. Ingredients for ten crostini 1 X 400g tin of chickpeas 10 brown anchovy fillets, plus some of their oil Juice of /z lemon 1 handful of flat parsl

This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. This would be good to use up a big batch of pizzette dough to make a perfect quick lunch or BBQ stuffed flatbread Piadina is a flatbread from Romagna and is usually sold on the street from little stalls with a variety of toppings. The flatbread is cooked on a hot stone or a grill, sometimes in a pan, and folded around the topping so that

Rachel Roddy’s recipe for pizzette with courgette, mozzarella and mint from The Guardian 2nd Oct 2025 introduced us to a whole new world of really interesting pizza and also to a wonderful cookbook Russell Norman’s  Polpo: A Venetian Cookbook (of Sorts) . Great for sharing - serve two different pizzette for added interest Pizzette Dough makes 12 Dough 15g fresh yeast , or 7g fast-action dried yeast 500g strong white bread flour ,   plus extra for dusting 15g fine salt 2 tbsp

MIke's recipe for slow braised Chinese pork belly - the one that won a family Chinese cook-off one memorable visit many years ago. never forgotten and recreated Jan 2026 Delicious with plain jasmine rice, Pak Choi and beansprouts Planning Prep 10 mins Marinate 1-24 hours Cook 2 hours plus finishing and rest time Serves 4 - keeps really well, possibly better cold next day Ingredients, best belly pork, skin well scored with sharp knife. Boned is best but not essential. For the

A Christmas staple since 2012

L&K's grand tour of northern Corsica 2025.

Took a taxi to the airport and a plane to a car. Been travelling so long, how are we going to know home when we see it again?

A day to relax, chill out and reflect on our journey.

Today's theme WTF: "Are we really going UP there? " followed (a nerve racking hairpin decent later) by "did we really come down from there?"

A dream ride along deserted roads in the high hills. A tough but wonderful 68km day from Corte to Aleria .

A rest day in Corte, with a little 20km morning jaunt along the Restonica Gorge/

Another phenomenal mornings ride down the devils' gorge and along lovely quiet roads into Corte. Good food, pleasant company and a much needed bike repair!

A spectacular days riding - through the Gorges de Spelunca following the D84 over the Col de Vergio at 1477m

A 50 km ride from Galeria to Porto Oto along the iconic D81, climbing from sea level over the Col de Palmarella at 408m then dropping back down to the sea at Porto Ota.

Along the famous D81b coast road from Calvi to Galeria. A pretty easy ride of about 38km. Then our first swim in the sea and an indulgently restful afternoon.

We planned an easy ride from Santa Reparata over to Calvi but a road closure forced us to make a big detour up hill and down - 46KM

The classic ride from Saint Florent crossing the Desert des Agriates and ending 58 km later in the hills above L'Île-Rousse.

A scenic 38 km ride down the west coast of the Haut Corse ending in Saint-Florent.

From Bastia across Cap Corse to Canari - 58 km ride.

A long day spent travelling to Bastia and the start of our holiday.