Food in Provence (and elsewhere)

It’s been over six months and I really need to figure out if/how I’m going to carry on with this. How on earth to format entries is unclear. But, to get back to the point…

I’m typing this in early October but remembering a last meal out in the sun in Valréas on the last Sunday in September. And there is a link back to the first entry for the pintade. Reading Jay Rayner’s “Nights Out At Home” has tempted me to try roast potatoes again rather than croutons. Especially as he favours Simon Hopkinson’s roast chicken recipe but with the amount of butter to slather over the chicken reduced to 100g—although I seem to remember reading somewhere that SH would use the smaller amount today. And this online version is indeed with an imperial reduced amount: 4oz…

I go for ~150g and roast the potatoes in some left over duck fat. Unfortunately I forget the rabbit livers I bought as there were no giblets. Still, these make an excellent supper fried lightly on toast.