Having worked for us in the capacity of campsite courier and maintenance assistant as well as enjoying a fair few camping holidays with Canvas, our good friend Karen Wright from 2018’s Great British Bake Off knows a thing or two about our destinations. She also knows a fair amount about serving up delicious dishes and yummy bakes, so has all the ingredients needed to rustle up a brilliant blog about her favourite dishes and the destinations they come from.
I have holidayed, worked, and travelled through Normandy countless times over the years. A lovely region, being in the North of France, it is easy and quick to travel to, so you can get into your holiday groove in no time at all. Canvas Holidays have fab campsites to choose from with great access to the beaches and to the historical landmarks like the D Day landing beaches, Mont St Michel, and the Bayeux Tapestry to name but a few!
Normandy has its own delicious food and drink too. Apples are grown in abundance, so Cider is a popular drink in the area. Normandy is a dairy farming region and so lots of cheese and cream products are manufactured here too.
Camembert is made in Normandy and is wonderful on a cheese board or baked!
My recipe from the Normandy region includes apple, cider, and cream. It is easy to prepare both at home and on the campsite.
Pork in Cider and Cream Sauce
- Large knob of butter
- Chopped onion
- Handful of mushrooms
- Teaspoon of Dijon mustard
- 600g sliced pork tenderloin
- 1 sliced apple
- Half a can of dry cider
- Salt and pepper
- 100ml Double Cream
In a large frying pan soften the onion in the butter and then add the mushrooms. Cook down for a few minutes and then add the pork, mustard, and apple. Cook this for a few minutes to brown the meat a little, stirring all the time. Add the cider and bring to the boil. Then reduce the heat and simmer for about twenty minutes. Add the cream and heat through. Salt and pepper to taste, the dish can handle lots of pepper!
I served this with mashed potatoes and French beans.