"Then there are the things I rarely ever say no to: spicy pasta; fresh seafood; moules marinières; fresh bread and olives; French black pudding and apple; roast lamb with garlic and rosemary; grilled goat’s cheese salad." 

Joanne Harris

Food styling and photographs by Annalise Muller

 When I travel long-term, I try to spend a bit of time helpx-ing wherever I go. It allows me to spend time in the countryside, learn new skills, and meet amazing people. 

While in France a few years back, I spent a couple of weeks in the Pyrenees, helping an English couple renovate an old bergerie into a bed and breakfast. They were such a cool couple, and my time with them was so enjoyable and educational! If you are thinking of a trip to France in the future, I recommend staying at their B&B. I can only imagine how lovely the final product is, and they are truly magnificent hosts.

The bergerie was located just outside of a tiny village called Galey.

I tried black pudding on the bergerie, served crumbled and hot with apples and cabbages fresh from their garden. It was perfect. I was hooked. 

When I saw black pudding mentioned with apples again, I knew one thing I'd be cooking this week. I also included rhubarb, because it's tangy and cuts through the richness of the pudding, but also because it's finally spring and I freaked out when I saw it at the market.

Black pudding with apples, rhubarb, and spiced cabbage

1/2 a red cabbage, chopped or shredded

1/8 teaspoon ground clove

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon chili powder

1/4 cup red wine

1 tsp lemon juice

2 eating apples, peeled and thickly sliced
1 stalk rhubarb, sliced

1 tsp sugar

8 oz boudin, or black pudding, sliced

1. In a large pan, heat some oil or butter. Add cabbage and cook for a couple of minutes.

2. Add wine and spices. Stir and cook until liquid has evaporated. Stir through lemon juice, and remove from heat.

3. In another, medium pan, heat a large knob of butter with a bit of oil. Add apples, rhubarb and sugar. Cook over medium-high heat, stirring occasionally to prevent any burning, until apples are soft but not mushy.

4. Meanwhile, heat a fair amount of oil in a heavy bottomed pan. Cook the black pudding on both sides, in batches if you need. Transfer to a lined plate to drain.

5. Serve all three together, perhaps with a bit of bread.

What do you eat for dinner?

"Savoury bread and butter pudding. It's a family tradition."

Jake, Derbyshire, England

Bread and butter pudding, which hails from the UK, is a dessert made with leftover bread. It usually includes raisins or other dried fruits, but I've seen countless variations, from chocolate raspberry to fresh mango!

My savoury version is decidedly more Jewish-American than British. I grew up eating everything bagels with chive cream cheese every Sunday. When I saw a couple of leftover bagels sitting around my moms kitchen, I knew I wanted to try this. It would be great for brunch or a light dinner.

Bagel and cream cheese pudding 

2 everything bagels, cut into as many thin slices as you can manage

1 tbsp butter

1 cup shredded cheddar cheese

2 cups cream or milk

2 eggs, beaten thoroughly

1 tbsp chive cream cheese

1.   Preheat your oven to 350°F.

2.   Butter both sides of every slice of bagel.

3.   In a small, ovenproof dish, layer the bagel slices with the shredded cheese.

4.   Heat cream in a pot. Once the cream has gotten warm, add a spoonful of it to the beaten eggs and combine to temper.

5.   Remove cream from heat. Add the eggs and cream cheese to the pot. Stir to combine.

6.   Pour the egg mixture over the bagels and cheese. Press the bagels to make sure the mixture has soaked in.

7.   Top with any remaining cheese.

8.   Pop into the oven and bake for 15 minutes.

What vegetables do you like?

 "I like most vegetables. I don’t like cauliflower or sprouts. Not overly keen on cabbage.  I like it well fried and shredded and cooked in red wine- that’s good cabbage. Mushrooms, I love mushrooms. Haven’t had one in ages."

Anna, Cheshire, England

Marinated mushrooms

This attractive, Provençal-inspired dish is the perfect picnic food. Throw everything into a mason jar in the morning and pay it no mind until you pop it into your beach bag or picnic basket. This is fantastic served with a crusty baguette to dip into the fragrant leftover oil.

1 1/2 cups crimini mushrooms, brushed clean

1 1/2 cup olive oil

The peel of half a lemon
1 teaspoon white wine

2 sprigs thyme

1 large stem of basil

1 sprig marjoram

1/8th teaspoon dried lavender

3 cloves garlic, smashed

1/2 teaspoon sea salt

1. Bring a small pan of water to boil. Add mushrooms, reduce to a simmer, and cook for about 5 minutes. Remove, pat dry, and let cool.
2.Line a sterilised jar with the fresh herbs. 

3. Pack the jar with mushrooms, garlic, and lemon peel.

4. Stir together olive oil, wine, lavender and salt. Pour over mushrooms and seal jar.

5. Let sit for at least two hours, turning occasionally.