Posted: 15/12/2014 at 10:03
I go to England in November and buy crackers (see family as well though) as they don't sell them in France.
My mince pies looked like yours, Tootles, but without the decoration. 75 were eaten at the Carol Service and 25 I took home. Other people made them too. I wish I knew how Gemma did that.
We are encouraged to buy French meat in France. There is a big pig farm near us. They live in fields with sheds for shelter. In the spring and summer the fields are full of huge sows with lots of babies. The sows lie in the sun and the piglets play.
The pigs are very big, the legs are huge, usually sold in slices.The pork crackling is usually removed. They sell it separately to boil with beans (haricots). I think it's revolting - all soggy, fatty and white. Lots of the eggs here are free range, I only buy free range eggs. The veal calves aren't separated from their mothers, they live in the fields with their mothers, not in barns, so the meat is darker and tougher than the veal I wouldn't eat years ago in England.