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A campervan kitchen does not have to mean compromising on food quality. Self-cateing in France is a joy with ingredients like this

Foraging for food in France to use in your campervan kitchen

With food prices rising all the time, I must admit that I find it increasingly pleasing to forage for free food. France has foraging opportunities galore from wild herbs to fruit and at this time of the year, nuts! This year’s walnut crop is massive and I have over five kilos from about an hour’s gathering last weekend.

Nut crackers, a new kitchen gadget to add to the list of things to equip your motorhome with. The task is impossible without them!

Nut crackers, a new kitchen gadget to add to the list of things to equip your motorhome with. The task is impossible without them!

They will definitely come in handy for nibbling over Christmas and will stay fresh in their shells for at least a year but with this quantity, I felt I should figure out how else I might use some of them. I have come up with a walnut recipe and needless to say, it is something you can create in a campervan kitchen. The ingredients will be readily available in France and I have named my favourite French brands to make shopping for them easy if you are here when you make it.

A campervan kitchen does not have to mean compromising on food quality. Self-cateing in France is a joy with ingredients like this

A campervan kitchen does not have to mean compromising on food quality. Self-cateing in France is a joy with ingredients like this

Saint Agur and Walnut Paté

Serves two as a starter

Ingredients

– 50g Walnut kernels, very finely chopped
– 60g St Moret Cream Cheese
– 50g Saint Agur Cheese (or Blue d’Auvergne)
– 1 teaspoon finely grated onion
– Black pepper to taste

Method

Combine all ingredients, mix well and leave in the fridge for at least a few hours, preferably overnight.

Notes

If you want it to look smart, form it into quenelles but if presentation is not important, simply put a dollop on each plate. Serve with a seedy baguette or crackers and rocket or watercress.

Wine suggestion: The walnuts and blue cheese are quite a powerful flavour so I’d go for a red with a bit of body. Languedoc reds would be nice with this such as St Chinian, Faugères or Corbières. It might work as a canapé on mini-toasts or crackers with a pink champagne or sparkling wine too and it will definitely work as a cheese course with Port too – let me know what you think if you try it!

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