Food & Place
Spring salads in France celebrate the fresh, crisp leaves that appearat the start of the growing season. The bright green lettuce leaves ofthe ever-popular salade verte still hold a hallowed place in many Frenchmeals, either at home or in a restaurant. Yet, a few changes may beafoot. A fortnight ago, when lunching with French friends…
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By 8 a.m, there’s already a queue at the plant stall in my local street market. Boxes of seedling lettuces and pencil-slim leeks, hand-high plants of aubergines and sweet peppers are disappearing fast while pots of young tomatoes, cucumbers and artichokes are carried away by keen gardeners to be planted out in potagers and vegetable…
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Soon after my first book was published, the editor of my local Devon newspaper invited me to write a weekly food column. “But with no recipes,” was his only condition. So I sent in half a dozen pieces and he rang to say “Carry on, we enjoy reading them.” But what about the one that…
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GERALDENE HOLT 