We are just back from a very relaxing and quiet week in a small gîte in Northern Finistère, France. We of course sampled all the local foodie goodies, some more than others (wine!). It also gave me chance to try out some more of Saison’s wonderful season mixes.

Supereb ingredients for a slow lunch…….
French goodies!

The first mix I was eager to try was the Rose & Orange Sugar mix, Richard recommended to add it to peaches soaked in vodka! So I bought four super ripe peaches from the local market, pealed and sliced, I also added a few slices of delicious melon. Poured over the vodka and stirred in two tablespoons of the mix, I placed into the fridge for 24 hours to allow all the flavours to get to know each other!

http://www.saison.co.uk/collections/flavoured-sugar/products/rose-orange-sugar

We served the peaches with a dash of cream and tucked in! The strong vodka kick had been mellowed by the juices of the peaches & melon, making the syrup sweet with wonderful floral undertones – there were no leftovers!

http://www.saison.co.uk/collections/flavoured-sugar/products/rose-orange-sugar

We love roasted vegetables, especially summer vegetables like red peppers, aubergine, tomatoes and courgettes. This is where the British Root Roast mix comes to play, the title suggests it should be used for root vegetables, but it works equally as good on summer vegetables.

http://www.saison.co.uk/collections/herb-and-spice-seasonings/products/british-root-roast

Slice the vegetables to similar size chunks, don’t try to be too uniformed the gnarly the better! Once chopped and in an oven proof dish, pour over a good glug of olive oil and sprinkle a tablespoon of the British Root Roast over, give it a quick mix and then into a hot oven.

Saison Bridport

I was cooking this to accompany some local pollack we had bought, pollack isn’t the most flavoursome of the white fish, so I topped it with a sprinkling of Richard’s Smoked Paprika & Chilli Pangrattato. The mixes added a huge amount of flavour to both dishes, the roasted vegetables were gnarly with wonderful flavours. The Pangrattato gave the fish a great crust and the smoked paprika really did improve the rather bland pollack.

Saison Bridport

We also used the British Root Mix on roasted potato wedges to accompany some amazingly fresh mussels bought from the local market. We agreed that they were the best flavoured wedges we had ever eaten – or was it just the chilled Muscadet talking!! (the mussels were the sweetest ever!)

Saison, Bri

Click here to view the full range of Saison mixes

Finnisterre, France

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3 Comments

  1. great blog post on the peach & melon dish. Great choice of wine.Love the Muscadet from the Clisson region.

  2. Miam, miam, Bretagne… 😉

  3. Isn’t the man a star! Personallly I’d go for a #prosecco – but don’t forget all that vodka in that dish!! 🙂

    Thank you so much for the wonderful ideas and pics! We’re working on getting pangrattato onto the website prontissimo!

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