Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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This rural French knees-up has seen chestnuts being munched in all their guises since 1982, with (in pre-Covid times) about 45,000 visitors descending on Provence’s chestnut capital.

I was in the Var, Provence’s most unspoiled department, for the nutty festivities, which take place over the last three Sundays in October. So there you have it: adding gelatin (or perhaps any emulsifier) to your mix can have a definite – and delicious – effect in the final drink.On the nose, it has a distinctive nutty aroma with notes of roasted chestnuts and hazelnuts, along with hints of vanilla and caramel.

Once it has cooled down, add the roast chestnuts to a glass jar, top with brandy, demerara syrup and the scraped vanilla bean.Further on, I climbed the ruins of the 16th-century Saint-Pons church and looked out at the view of the valley with Collobrières below. Angela Connolly on Fiona’s traditional elderflower cordial recipe Hello there, How do I find Angela's elderflower champagne on your site please? they seemed to either crumble as soon as the skin was half off or the skin was stuck on on and not budging.

I saved the stew for later with dinner at the Hotel des Maures; the hotel-restaurant is the town’s most revered establishment, run by the same family since 1886.If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation.