Storm Nils Hits the Lot | Floods, High Winds & Life Goes On

Storm Nils has reached us here in southwest France. With Orange wind alerts across Lot-et-Garonne and Red flood warnings in parts of the region, including stretches of the Garonne, more than 1,000 residents have been evacuated as river levels continue to rise. Our section of the River Lot has now returned to Yellow alert, but the water is still moving fast and wide. In this episode, we head down to the river to see how it’s running, talk about how the EDF barrages regulate our stretch between the dams, and reflect on the power and beauty of nature when conditions turn serious. Living beside a river brings calm most days. Reflections, wildlife, slow mornings and still evenings. But it also demands respect. When the wind strengthens and the rain doesn’t stop, you realise how small you are beside something that has shaped this landscape for centuries. Across the department, families have had to leave their homes. Some communities remain under Red alert. Thousands have experienced power cuts, road closures and disruption to daily life. Emergency services, local volunteers and neighbours have once again stepped forward to support those affected. Our thoughts are with everyone facing flooding, evacuation or loss. And yet… life goes on. Between checking river levels and listening to shutters rattle through the night, I decided it was time to attempt something equally ambitious — my first ever proper pork pie. There is something grounding about cooking during uncertain weather. Measuring flour while the wind howls. Sealing pastry while the river rises. It reminds you that even when nature feels vast and untamed, there is comfort in small rituals and familiar tasks. Storm outside. Pastry inside. This week’s episode is about contrast. Power and calm. Risk and routine. The beauty in the force of nature, and the quiet resilience of simply carrying on. If you’re new here, we’re Richard and Maria, documenting our life on the River Lot at Villa La Rive in Temple-sur-Lot. Each week we share the realities of building a new life in rural France — the good, the challenging and the unexpectedly funny. Thank you for being part of this community. Stay safe, follow official guidance, and take care of each other. Best wishes Richard & Maria ⸻ Richard’s First Proper Pork Pie Preparation time: about 30 minutes Baking time: around 1 hour 45 minutes Plus resting and cooling Serves 8 to 10 ⸻ Ingredients For the pastry 450g plain flour 2 teaspoons salt 100g lard or white vegetable fat 1 egg, beaten, for glazing For the filling 450g good quality lean minced pork 225g ham, diced fairly small Finely grated zest of 1 lemon 2 teaspoons freshly chopped sage 3 tablespoons chopped parsley Salt and freshly ground black pepper 3 hard boiled eggs 2 to 3 tablespoons good jellied stock or consommé ⸻ Method First, grease a 900g loaf tin really well. This is not the moment to be optimistic about non stick. Tip the flour and salt into a large bowl and give it a quick mix. In a small saucepan, gently heat the fat with about 200ml water until the fat has melted and everything just reaches the boil. Pour this straight into the flour and stir firmly with a wooden spoon. It will come together into a soft dough. Turn it out and knead briefly until smooth. Wrap in lightly oiled cling film and let it rest for about 30 minutes while you preheat the oven to 220C. Keep roughly one third of the pastry aside for the lid. Roll out the remaining two thirds and use it to line the loaf tin, pressing it well into the corners and letting a little hang over the edge. In a bowl, combine the minced pork, diced ham, lemon zest, sage, parsley, salt and plenty of black pepper. Mix it thoroughly with your hands. Pack half the meat mixture into the pastry case. Lay the peeled hard boiled eggs in a neat line along the centre, then cover with the remaining meat mixture, pressing it down firmly so there are no gaps. Roll out the remaining pastry to form the lid. Lay it over the top and seal the edges by pinching them together. Trim and crimp as you like. Make a small hole in the centre to let steam escape. If you’re feeling artistic, use leftover pastry to make decorative leaves and stick them on with a little beaten egg. Brush the whole thing with egg. Bake at 220C for 15 minutes, then reduce the temperature to 180C and continue baking for about 1½ hours until the crust is golden and the filling cooked through. Let the pie cool completely in the tin. Warm the jellied stock until liquid and carefully pour it through the hole in the top to fill any gaps. Leave to set fully before slicing.