The Independent - London, August 3rd, 1996
All those new-season, early summer vegetables, whose arrival I anticipated so eagerly, have come and shone brightly, and stayed around.
August is the month when there is just so much of everything. This is the time to drag out the chutney pan or get down to making fruit pies and jams, and freezing things, so that none of the gluts go to waste. Time permitting, of course.
For vegetables, it's out with the "primeur" dishes and in with "ragout", which sends me scurrying back into the kitchen, once I remember all those lovely, voluptuous little stews, scented with herbs and crushed cloves of gar...
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