Plum, Grape and Port Jam
This has become my somewhat new obsession – plum, grape and port jam on slightly burnt toast to get me sweet enough for the cold-but-sunshiny days on the French riviera. Let’s get JAMMING!
Plum
Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion for duck. Unlike chicken and turkey, duck isn’t easily …
