L’aperitif Fénélon is named after a famous archbishop who studied theology at the university of Cahors in 1677 and who was reputedly fond of this combination of Cahors wine (an AOC with more than 70% Malbec), eau de noix (walnut liqueur) and crème de cassis (blackcurrant liqueur).

To make le vin de noyer / walnut leaf wine, the leaves should be picked when they are young, fresh green in colour and tinged with crimson. When we arrived in France it was spring and so the right time. I steeped a handful in a jar of eau-de-vie (a colourless fruit brandy made from plums) for a couple of weeks. Then I strained off the liquid and added sugar and red wine. This was poured into sterilised bottles and kept for a further two weeks. It was unusual: sweet and aromatic and a fitting aperitif at the end of our visit.

When I stopped my blog at the end of March 2020, I thought it would be for just a few months, until life returned to normal. Nine months later, we are still in lockdown. But, a combination of being better organised, optimistic that things will improve, and a desire to try out more recipes, means that I am ready to start cooking again. What better time to sample l’apéritif de Villevayre / orange peel apéritif than the start of 2021. I put rosé wine, some brandy / eau-de-vie, sugar and dried bitter orange peel in a bowl and left to macerate for a couple of days. These simple, everyday ingredients produced a lovely amber liquid, light and fruity, and just the thing for a New Year’s toast. Here’s to health and happiness!