It’s the 14th July–Bastille Day.

Anniversary of the storming of the Bastille Prison in 1789–the start of the French Revolution.

In Paris, the Presidents of France and the US are also commemorating another momentous event–America’s entry into the First World War in 1917.

There’ll be military parades and firework displays all over France; there were fireworks in Lautrec last night.

It’s busy, busy–out there.

Here in a quieter corner of Southwest France, it’s simply summer and the living is easy; the mornings are cool and the cats are lying around.

The first figs–les figues fleurs–are dropping and making a mess in the courtyard.

Time to slow down and count one’s blessings.

Time to plan a lunch for the Garlic Festival–in the first week of August.

Time to consult the multitude of cookbooks on the shelves in the larder.

Cookbooks are perched on tables and chairs and falling off dressers.

Experiments are under way in the kitchen–and food is spilling out of the fridge.

Some cookery books one buys on a whim and after the initial thumb-through, sit unused, gathering dust.

Until moments of calm like this–when a glance at the shelves finds books that I had forgotten were there.

Honey from a Weed is one such.

Written in the 1980s by Patience Gray, it is one of those “old fashioned” cookbooks–no photos, just beautiful sketches telling everyday stories–discursive, setting the recipes against a backdrop of place and personal experience.

This wonderful book is the story of the artist/writer’s life in three Mediterranean locations over years living with her “mystery” partner, simply referred to as “The Sculptor“.

The locations are all in places where marble is quarried.

In Catalonia, in Spain, on the Greek island of Naxos and most famously in Carrarra in Tuscany–where Michelangelo once quarried his stone.

I am reading her cookbook with relish this summer.

For me, here’s a perfect example of how to write a recipe.

In a few lines it manages to tell us the what and the how–and finish nicely describing the natural emergence of a sauce that makes the mouth water.

(Ask the fishmonger to do the middle paragraph!).

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We are having Aubergine Tortino for lunch.

Grilled aubergine slices baked in a tomato sauce, parmesan cheese and egg base.

A savory cake.

A small salad would cut the richness–but alas, there is no lettuce in the fridge.

However there is an overload of parsley.

I bought a ridiculous amount last Saturday anticipating making lots of green sauce for the chicken at the Independence Day lunch party. It’s still fresh in the fridge. I have a eureka moment…!

Parsley Salad!

Check the Internet for hints–but the Internet is down–as it often is in rural France.

Check my cookbook library and–BINGO! Riverford Farm’s second cookbook delivers.

Here’s my version:

In a pretty bowl mix:

• 50gms flat leaf parsley–roughly chopped (i.e. left a bit leafy)
• 50gms red onion–chopped finely
• 6 anchovy fillets–roughly chopped
• 2 tbs capers–left whole
• 1 tomato–skinned, seeded and chopped

For the vinaigrette:

• 1 tbs red wine vinegar,
• 4tbs olive oil
• a pinch of black pepper
• (no salt–as I’m using the anchovies, which are already salty; try feta if you don’t like anchovies)

Just before you eat:

With two forks and a light hand mix the contents of the bowl together.

The aim is to keep the delicate salad from getting soggy.

At the last moment add three spoonfuls of the vinaigrette to the bowl and again lightly fluff up the contents of the salad.

(Should you need more dressing, you have extra to hand.)

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Planned this post for Monday–but have been so overwhelmed by workmen in the house this week, it got delayed….

I had forgotten how delicious this spicy cauliflower dish is–and how easy to do.

Perfect supper material–especially when one is feeling slightly invaded with the daily presence of decorators/painters.

Didier and Jordan could not be bettered as workers and both are delightful, but there’s nowhere left to hide–they are painting all the doors and windows.

Monday’s post

That cauliflower sitting comfortably in the crisper–so unpushy these whey faced fellows–gets its chance tonight.

Retrieving it from obscurity saves my bacon.

Mondays can be a challenge if I forget to plan for them.

There’s an option to shop of course but I like to maintain Mondays as a marketing free day–I go to four markets a week.

Inspired by a recipe of Madhur Jaffrey–the cookery writer and actress.

for 2--as a main course:

1 medium cauliflower–the head separated into small bite size florets

3 tablespoons olive oil

1/2 teaspoon fennel seeds

1 teaspoon black mustard seeds

2 cloves of garlic–chopped fine

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 teaspoon salt

• Soak the cauliflower in water for a half hour–then drain the florets.

• Heat the oil in a pan large enough to hold the florets in a single layer.
• Add the fennel and mustard seeds and sauté until they start popping.
• Add the turmeric and the cayenne.
• Add the garlic to the pan and let it colour lightly.
• Add the drained florets, salt and 3 tablespoons of water.

• Cover and cook for 10 minutes–or until the cauliflower is almost tender.

Brown basmati rice, red lentil dhal and yogurt sauce accompanied it.

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A bit fanciful to call these CHOPS, though the soft chunkiness gives a similar sensation in the mouth.

The taste is pure cauliflower, which I love.

The egg(s) on top are optional but add to the interest.

• 1 large cauliflower
• simple dressing–3tbs olive oil and 1 tbs of red wine vinegar, salt and pepper
• grated parmesan to sprinkle
• salt and pepper

Heat the oven to 200c.

Rest the cauliflower base on a chopping board–making sure it’s secure and won’t wobble.

You are cutting top to toe.

With a large knife carefully cut down through the head in roughly one inch wide slices.

Fascinating to see the thick filigree of this beautiful vegetable in cross section.

Cover a shallowing baking tray with foil and brush with oil; arrange the chops on the tray. (You may wish tidy the pieces with a sharp knife, but don’t cut through the little connecting stems.)

Generously brush each chop with the dressing and season with salt and pepper.

Slip the tray in the top of the oven for about 30 minutes.

After about half an hour turn them over–easing them gently off the foil.

Top with a generous sprinkling of grated parmesan.

Pop the tray back into the oven for about another 15 minutes.

Wise to check during both oven sessions–as the thickness of the slices will vary.

Serve with a poached or fried egg and green salad.

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