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Soul food of Corsica

Nicolas Stromboni, looks at the Med island’s food heritage and some of its celebrated meat and vegetables. He also selects three recipes perfect for this time of year

Published: 25 October 2017

Author: Nicolas Stromboni

Gourmet ham saves pig breed’s bacon

A charcuterie specialist from the Ardèche has saved a race of pig from extinction and produced a gastronomic ham included on the menu in Michelin-starred restaurants.

Published: 24 May 2017

Author: Jane Hanks

How can I tell a ragoût from a civet or daube?

THERE seem to be numerous names for stew in France 
– what is the difference, for example, between a daube, civet and ragoût? G.H.

Published: 20 December 2016

When the red, red robin comes bob, bob, bobbing along ...

In December it's fun to spot robins in the garden, says biodiversity and bird protection charity LPO

Published: 23 November 2016

Author: Samantha David

Polecats have a place in eco-system

Published: 1 February 2016

Author: Connexion journalist