Recipes

These little shell shaped cakes are synonymous with France. Originating from communes in the north East of France, Madeleines were apparently first named by Louis XV, after the pastry chef who made them, Madeleine Paulmier.

Now is the time to buy figs. It’s coming to the end of the season and they’re ripe, sweet with the strongest flavour. Just right for making this delicious Confit de Figues, or Fig jam. This recipe comes from a family friend and wonderful cook called Francois, who runs a busy trout fishing business high in the mountains of the Cevennes National Park, in Southern France. She spends the summer cooking up feasts for hungry fisherman, holidaymakers and locals.

Wherever you eat breakfast in France, there will almost always be a serving of “confiture d’abricots” included. For me, there’s no better match for a warm buttery croissant, chunky toast or brioche, than apricot jam, preferably homemade with sweet, end of season apricots. As with most jam recipes, there’s a longer version that involves soaking overnight, or there’s a quick version. I’ve included both versions here.