Marcus Wareing Simply Provence episode 13

Marcus Wareing Simply Provence episode 13: When you find yourself in France, it’s all too easy to get caught up in the allure of the country’s savory culinary delights. The abundance of exceptional meats, fresh fish, vibrant vegetables, and exquisite cheeses can capture anyone’s attention. Yet, amidst these savory treasures, there lies a world of simple sweet treats waiting to be discovered, particularly in the enchanting region of Provence.

Marcus Wareing, always eager to explore the culinary landscape, turns his attention to the sweeter side of Provence. Determined to uncover the region’s dessert gems, Marcus embarks on a delightful journey through the local markets, where the air is filled with the irresistible aromas of freshly baked pastries, homemade jams, and the traditional nougat that Provence is famed for.

His first stop is the bustling market, a true feast for the senses. Here, he is greeted by a dazzling array of pastries, their golden crusts promising layers of flaky, buttery goodness within. The selection of jams, rich with the essence of sun-ripened fruits, tempts him with their vibrant colors and sweet fragrances. However, it is the nougat, with its delicate blend of honey and nuts, that truly captures Marcus’s imagination.

Inspired by the market’s offerings, Marcus decides to create something uniquely simple yet profoundly flavorful: lavender sugar. Provence is renowned for its lavender fields, and this fragrant herb finds its way into many local dishes. By combining sugar with the aromatic lavender, Marcus crafts a versatile ingredient that adds a touch of Provençal charm to any dish.

Armed with his lavender sugar, Marcus heads to his neighbor Emilie’s house. Emilie has invited him over to cook quince, a fruit that holds a special place in the culinary traditions of Provence. Traditionally, quinces are transformed into a sweet paste known as membrillo, often served with cheese. However, Marcus, always one for innovation, seeks a quicker, more straightforward way to enjoy this fruit.

In Emilie’s warm and welcoming kitchen, the two of them set to work. Using the lavender sugar, they create a caramel quince compote that is both simple and divine. The lavender infuses the compote with a subtle floral note, perfectly complementing the natural sweetness of the quince. This dish, though uncomplicated, captures the essence of Provence – a blend of rustic simplicity and sophisticated flavor.

Marcus’s culinary journey doesn’t stop there. He delves deeper into the sweet traditions of Provence and discovers the region’s most famous confection: calisson. These almond-shaped sweets, made from a blend of ground almonds, candied melon, and orange peel, are a true delicacy. Their smooth, marzipan-like texture and delicate flavor make them a beloved treat throughout Provence.

Eager to learn more, Marcus visits a local factory where calissons are made. Here, he receives a hands-on lesson in the art of crafting these iconic sweets. He learns about the meticulous process of grinding the almonds to just the right consistency, the careful blending of the ingredients, and the patience required to allow the flavors to meld together perfectly.

Marcus Wareing Simply Provence episode 13

The factory visit is a revelation. Marcus gains a new appreciation for the skill and dedication that goes into making calissons. He observes the artisans at work, their hands moving with practiced precision, each step a testament to the region’s rich culinary heritage. The experience deepens his understanding of how integral almonds are to Provençal sweets, not just in calissons, but in a variety of other confections as well.

With newfound knowledge and inspiration, Marcus returns to his kitchen, eager to experiment further with the flavors of Provence. He begins to incorporate almonds into his own recipes, exploring their versatility and the way they enhance both sweet and savory dishes. The subtle nutty flavor and creamy texture of almonds become a recurring theme in his Provençal creations.

Throughout his journey, Marcus is continually struck by the way the simplest ingredients, when treated with care and respect, can produce the most extraordinary results. Whether it’s the humble quince, the fragrant lavender, or the ubiquitous almond, each element plays a crucial role in the tapestry of Provençal cuisine.

In episode 13 of “Simply Provence,” Marcus Wareing invites viewers to join him on this delectable exploration of the region’s sweet offerings. From the bustling markets brimming with fresh produce and artisanal goods to the serene lavender fields and the time-honored tradition of calisson-making, Marcus brings the flavors of Provence to life in a way that is both engaging and inspiring.

His culinary adventures serve as a reminder that the heart of French cuisine lies not only in its renowned savory dishes but also in the simple, sweet treats that bring joy and comfort to everyday life. By embracing these modest yet exquisite pleasures, Marcus showcases the true spirit of Provence – a place where every meal is a celebration of flavor, tradition, and the pure joy of good food.

So, whether you’re an experienced chef or a home cook looking to add a touch of Provence to your repertoire, let Marcus Wareing’s journey inspire you to explore the sweeter side of French cuisine. Discover the magic of lavender sugar, the elegance of caramel quince compote, and the timeless appeal of calissons. In doing so, you’ll find that sometimes, the simplest sweets are the ones that leave the most lasting impression.

Roasted and pickled cauliflower salad with almond hummus

Elevating the humble cauliflower to celestial heights, Marcus Wareing orchestrates a symphony of flavors in this delightful summertime salad. Picture this: tender florets, both pickled to tangy perfection and roasted to golden-brown splendor, harmonizing on your plate. But the crescendo doesn’t stop there. A final flourish of his signature homemade almond hummus adds a velvety texture and nutty depth that will leave your taste buds singing. It’s a culinary masterpiece that celebrates the bounty of the season with every delectable bite.

Ingredients:

• 1 cauliflower, outer leaves removed and inner leaves reserved
• 1 tsp cumin seeds
• 1 tbsp olive oil
• fresh thyme sprigs (or any fresh/dried herbs you like)
• ½ bunch fresh chives, cut into 1cm/½in pieces, to garnish

For the pickling liquor

• 2 tbsp demerara sugar
• 125ml/4fl oz white wine vinegar
• 2 cloves

For the almond hummus

• 50g/1¾oz whole almonds, skin on, plus extra to serve
• ¼ tsp ground cumin
• 200g/7oz chickpeas (drained weight)
• 4 tbsp tahini
• squeeze lemon juice
• 6 tbsp extra virgin olive oil, plus extra to serve
• sea salt and freshly ground black pepper

Method:

1. Cut the cauliflower in half, top to bottom and through the core. Place a cauliflower half flat-side down and cut into 12 thin slices, about 3mm/⅛in thick. Cutting through the stem, chop the rest of the cauliflower into florets. Place the thin slices in a large, shallow heatproof dish.
2. To make the pickling liquor, put the sugar, vinegar and cloves in a small saucepan. Bring to the boil and boil for 2 minutes. Remove from the heat and pour the pickling liquor over the thin cauliflower slices. Cover with cling film and set aside.
3. Preheat the oven to 220C/200C Fan/Gas 7.
4. Put the cauliflower florets in a large roasting tin, then season generously with cumin seeds, salt, pepper, oil and thyme sprigs. If using a barbecue, cook on the grill to char, then cover the entire tray with kitchen foil and return to the heat to cook for another 10–15 minutes. If using the oven, roast for 10–15 minutes until brown.
5. To make the almond hummus, put all the ingredients into a small blender and blend until smooth, adding water to loosen if necessary.
6. To serve, generously spread the hummus on a serving plate. Top with the cauliflower florets, then put the pickled slices on top. Garnish with some cauliflower leaves, chives, cracked pepper, chopped almonds and a little extra virgin olive oil to finish.

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