20 ml sunflower oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
5cm piece fresh ginger

250 ml water
200 ml fresh orange juice
1 tsp turmeric
2kg peaches - skinned and cut into small dice
2 granny smith apples - peeled and cut into small dice
6 dtsp brown sugar
6 dtsp white wine vinegar
1 or 2 whole dried chilli(s)


Heat the oil in a heavy based saucepan and gently fry the cumin, fennel and mustard seeds for a minute.  Add the ginger (peeled and cut into thin strips) and cook for 2 minutes more.

Add the turmeric, water and orange juice.  Bring to the boil, lower the heat and then simmer for 15 minutes.

Add the peach, apple, sugar, vinegar and chilli(s).  Cook gently for about 1 hours or until the fruit is very soft and the mixture is the consistency of chutney / jam. 

Remove the dried chilli(s) and season with salt.

While still hot put the chutney into jam jars (which have previously been sterilised in a pan of boiling water for 5 minutes).  Seal the jars with tight fitting lids.

The chutney can be eaten straight away or used within a couple of months if the bottles are kept in the refrigerator.



Ingredients for 4:

1          rabbit (1.2kg approx.) cut in pieces
200ml   dry white wine
300g     leeks (cleaned and sliced)
300g     onion (peeled and chopped)
8          carrots
200g     wild mushrooms
40g      mascarpone
1 head of garlic
1 litre of water
Extra virgin olive oil
Thyme, rosemary, bay leaves and chives (good sprig of each)
Salt and pepper to taste


Marinate the rabbit for 2 hours in the white wine, leeks, onions, garlic and herbs, olive oil, salt and pepper.

Transfer the rabbit and marinade to a good sized saucepan, bring to the boil, lower the heat and let simmer gently for about 40 minutes.

Take out the meat and seal the pieces in a frying pan in a little hot olive oil.

Strain the liquid from the marinade. Bring to the boil and add the mascarpone and beat until smooth.

Lightly sauté the wild mushrooms and season with salt and pepper.

Cook the carrots separately in boiling, salted water. Peel and cut in two lengthways.

In a casserole place the rabbit, carrots, mushrooms, add the liquid and serve with a sprinkling of chopped chives.

More info: (+34) 978 76 90 15/56 -

AUTUMN NATURE ESCAPE (1st – 30th October)

spanish boutique hotel spain la torre del visco

Book a last minute flight to any of our nearest airports (Barcelona, Reus or Zaragoza) and enjoy our 3 night "Nature" package:

Included will be:
-         4x4 guided mountain excursion to discover the countryside all around us and search for wild mushrooms (setas).
-         Afternoon mushroom Cookery Class in our farmhouse kitchen.
-         Morning visit to the Vulture Observatory (amazing experience being able to watch at close hand anything between 200 - 300 vultures descending to feed).
-         Time to explore the medieval village of Valderrobres.
-         Picnic lunch and walking maps for a day to explore at your own pace.

Price per Adult 495 Euros (10% tax included) 
Price per Child - under 14 if staying in the same room 320 Euros

3 night's accommodation in a junior suite
Half Board - lunch or dinner - (beverages to be charged separately)
All excursions listed above
1 x Picnic Lunch

Also recommended: Riding excursion with a local stables (suitable for all ages and any level of competency).

More info: (+34) 978 76 90 15/56 -