Yesterday was the best kind of Autumn day – cold, bright and spent exploring.  First up though is an incredible winter warmer recipe, packed full of cold busting essentials like garlic and chilli, guaranteed to make your nose run.  I have made it both with Spinach and Blette or Chard.  Blette has a far earthier taste – deep and rich almost.  I love it served with sausages or lamb.  For the alternative (on toast, like I did yesterday after Dan and I came home from the Colorado of Provence!) I prefer to use Spinach.Place as much Spinach as possible in a colander and pour over a kettle of just boiled water.  Transfer the leaves to an oven proof dish and stir in 1 smashed and finely chopped bulb of garlic, a small thinly sliced chilli, good pinch of salt, nutmeg to taste and 3 heaped tablespoons of creme fraiche.  Bake in the oven for 10-15 minutes.  Colorado Provencal is an Ochre quarry next to the village of Rustrel in the Grand Luberon.  There are three main tracks around the site, the longest of which can take up to four hours.  The quietness, scale and intensity of colour was totally mesmerising, I have a hundred different photographs of various pinks and reds but think there is something un-capturable in light here that made the whole place glow.  Afterwards we headed to a very sleepy Simiane-la-Rotonde.  From my point of view though it was amazing as it appeared to be the village of Architectural details.  

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