Food in Provence (and elsewhere)

Before heading to Gastronomicom last year I prepared a whole load of dumplings for J. So same again before I head off to Ballymaloe:

This year’s batch is more successful; the wrappers are better and I only messed a couple up when sealing them. Even so, I still have problems rolling out perfectly round ones so I don’t try any fancy pleated sealing. Perhaps I should use a pasta machine to roll out the dough and then cut out circles next time.

Homely (home made) sausage, egg & chips for dinner. Starting to be a little unseasonable, but good nonetheless.