margaret21

What to do with a bag of foraged walnuts

Another set of recipes. But these two walnut cake recipes are too good not to share. The worst thing is shelling 175 grams of walnuts all at one go: but when the nuts have been foraged for free, it doesn’t seem right to complain. So I won’t.

This first one isn’t something to knock together with only half an hour to spare, but it IS very good. Thanks James Martin and the BBC Good Food website for this recipe,, which I’ve slightly simplified.

Workroom&frangipane012 015 — I forgot to photograph it till it was almost gone

Walnut and coffee frangipane tart with candied walnuts

Ingredients

For the tart

500g sweet shortcrust pastry
plain flour, for dusting
110g prunes, stoned, roughly chopped, soaked in Armagnac

For the frangipane

175g butter, softened
175g caster sugar
4 free-range eggs
3 tbsp strong coffee, cold
175g walnuts, ground to a fine powder

For the candied walnuts

50g. caster sugar
60ml. water
18 walnut halves
200g cream, to serve

Roll out the sweet shortcrust pastry on a floured work surface lightly dusted with flour to a 3mm thickness.
Carefully line six x 7.5cm deep-sided tart tins with the pastry, pressing the pastry into the edges of the tin. Leave 2.5cm of pastry overhanging the edge. Leave the lined tins to rest in the fridge for 10 minutes.
Line the pastry cases with greaseproof paper and then fill with baking beans or rice. Place the tart tins onto two large baking trays and bake in the oven for 10-12 minutes.
Remove the greaseproof paper and baking beans or rice, then return the tart cases to the oven for a further 5-10 minutes, or until they are pale golden-brown.
Remove from the oven and set aside to cool slightly. Trim the excess pastry with a sharp knife.
Meanwhile, blend the prunes with a little of the Armagnac in a food processor to make a thick paste.
For the frangipane, beat the butter and sugar together in a bowl until pale and fluffy.
Beat in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture.
Fold in the coffee and ground walnuts until well combined.
When the pastry case has cooled, spread the puréed prunes across the bottom of the sweet shortcrust pastry case. Top with the walnut mixture and smooth to the edges.
Return the tart to the oven for 15-18 minutes, or until the filling has risen and is cooked through and the surface is pale golden-brown. (The filling is cooked through when a skewer inserted into the centre comes out clean.)
Meanwhile, for the candied walnuts, place the sugar and water into a saucepan and bring to a simmer.
Add the walnuts and cook for a couple of minutes, or until just tender.
Drain and place onto a large sheet of greaseproof paper.
Carefully add the candied walnuts to the oil and cook for 1-2 minutes, or until just golden-brown.
Lift out and drain on a fresh sheet of greaseproof paper. Leave until cool.
To serve, place each tart in the centre of a small plate and top with a few candied walnuts. Finish with a dollop of cream.

Michel up the road gave me this recipe. It’s a nicely moist cake which keeps and freezes well.

Walnut cake Amafaçon (my way)

BesinesOctober2012 020 — Mal puts away a slice of walnut cake on our walk to Bésines

Ingredients

180g. finely ground walnuts

30g. SR flour

12g. cornflour

4 eggs

120g. caster sugar

100g. butter

½ glass walnut liqueur, rum, or alcohol of choice

Pinch of salt

Preparation :

Heat the oven to 200°C
Mix half the sugar with the ground walnuts.
Mix the remaining sugar with the softened butter and add the walnut mixture.
Add 2 whole eggs one by one, and 2 yolks, one by one. Mix well then add salt, flour, cornflour and liqueur.
Beat the 2 egg whites to soft peaks, and fold into the cake mixture.
Pour into a well-greased 22cm cake tin and bake for 35 minutes at 200°C . The cake’s cooked through when a skewer inserted into the centre comes out clean.
For a 24 cm. cake tin, bake for 50 minutes at 180°C.

Serve it just as it is, or if you’d like something more elegant,

ice with a strong coffee icing or
decorate with caramelised walnut kernels and a caramel sauce made with 150g. sugar caramelised in a thick-bottomed saucepan to which you add 30 g. of salted butter and 50ml. single cream.

A very English Sunday walk

If you go on a walk near Limoux in the Aude at this time of year, you’re entitled to scenery like this:

SaintPolycarpe2October2012 008 — Vineyards near Villar -St-Anselme

In our walking group here in Laroque we all take turns to organise the weekly outings. And this week, it was the two of us, the only English, who were in charge. We decided on an autumn walk among the vines round Saint Polycarpe, near Limoux. The weather forecast wasn’t great, but the rain promised to hold off till 3 o’clock. But no. English leaders, English weather. Think of us plodding through the mud as the rain increased in intensity, long long before 3 o’clock arrived. Everyone blamed us, of course. They think this is the only kind of weather we know, back in England.

It all began so well….

RatDIY&Polycarpe2October2012 025 — Above Saint Polycarpe, 10.00 this morning.

Lunch was early, at Gardie, but we didn’t beat the rain. We had our break in the bus shelter, for goodness sake, and got togged up like this immediately after.

The clouds descend…..

And the gloom.

Can’t see much.

Saint Polycarpe’s down there somewhere…

Still, nobody complained. We got our fresh air and exercise, and our friends had a thoroughly good time holding us responsible for the rain and mud.

PS. Dangermouse update. We caught him last week. He is no more. He was a rat. Eurghhhhh.

What to do with a Hallowe’en pumpkin

Hallowe’en. Pumpkin season. Every fruit and veg stall in the markets here will have red kuri, ‘le butternut’, or acorn squash at the very least, and there are those dedicated to selling nothing but the rich variety of squash, pumpkin and gourd you can grow here. Kalba gave me this butternut squash some 3 weeks ago, grown in their own garden.

ButternutOctober2012 002 — The butternut makes a bid to take over the fridge

It weighs in at more than 7 kilos. More than a stone! We’ve been chomping our way through it, but see how much remains. What’s worse: Malcolm has just owned up to not caring for pumpkin very much. How could he not like it? That comforting sweetness works so well with the saltiness of bacon, the heat and colour of chillies and oriental spices, or the fatty unctuousness of cheap cuts of meat and sausages. Well, his loss. Here are two of my current favourite dishes, both courtesy of Nigel Slater, from Tender, Volume 1, you may not be surprised to hear.

Nigel slater — A recent BBC photo of Nigel Slater

Pumpkin laksa

Nigel says this is for a cold night. Well, it is. But it’s also a fine thing to dish up on a hot day after a gruelling few hours physical labour. It looks complicated, but it isn’t. Take a deep breath and read it slowly: tackle the pumpkin, then the spice paste; the rest just falls into place.

Ingredients

350g. pumpkin, unskinned

coriander and mint leaves to finish.

For the spice paste:

red bird’s eye chillies, 3-4

garlic- 2 cloves

ginger, a thumb sized lump

lemongrass, 2 plump stalks

coriander roots, 5 or 6 coriander leaves, a handful

sesame oil, 2 tablespoons

For the soup:

chicken or vegetable stock, 600ml

coconut milk, 400ml

nam pla (thai fish sauce), 2 tablespoons

tamari, 1-2 tablespoons, to taste

the juice of a lime

100g dried noodles, cooked as per packet and drained.

Peel and seed the pumpkin and cut the flesh into large chunks. Cook in a steamer or a metal colander balanced over a pan of boiling water until tender. remove from the heat.
For the spice paste, remove the stalks from the chillies, peel the garlic, peel and roughly chop the ginger and lemongrass. Put them all into a food processor with the coriander roots and leaves and sesame oil and blitz until you have a rough paste.
Get a large, deep pan hot and add the spice paste. Fry for a minute, then stir in the stock and the coconut milk and bring to the boil. Allow to simmer for seven to ten minutes, then stir in the nam pla, tamari, lime juice, pumpkin and the cooked and drained noodles. Simmer briefly, add the coriander and mint noodles over the top, and serve in deep bowls.

And now for something completely different…..

Pumpkin and Apple fry-up:

either to accompany a meaty supper, or as a main dish in its own right.

Ingredients

a little butter

80g. fatty bacon

medium onion

650g. pumpkin flesh

400g. apples (Nigel says a desert variety. Mine were very tart, and I thought all the better for it)

a lemon

caraway seeds, a pinch

Melt a slice of butter in a shallow pan, cut the bacon into short strips and let them colour lightly in the butter.
Peel and roughly chop the onion, add to the pan and allow to cook with the bacon until translucent but not browned.
Cut the pumpkin flesh into manageable pieces and add to the pan, turning from time to time till golden in patches and almost tender.
Core and roughly chop the apples, but don’t peel them. Stir them into the pan and leave to putter gently until they are on the verge of collapse. Avoid stirring too much, which is likely to mash the softening pumpkin.
Finely grate the zest from the lemon and add it to the pan with the juice, the caraway seeds and a little salt.
But wait! Isn’t this what pumpkins are supposed to be for? My son obviously thinks so, and took this photo to prove it. Though he’s a dab hand at cooking too.

PS. Some of you have been asking about Danger Mouse. Well. He’s not a mouse – too big, too cuddly. He’s not a hamster, as we at one point thought. Long tail. He’s not a dormouse. Wrong sort of tail. And he’s not a rat. Too small, too cuddly. However, he’s continuing to be part of life here. He rises at about 8.30 p.m. and organises his furniture behind the skirting boards, shoving stuff about quite noisily. Then he knocks off and has a nap till we’ve gone to bed. During the night he dismantles the latest humane trap, and eats the bait. In the small hours he may come and scurry round the floorboards under the bedroom. Then he goes to bed until the next night. If he ever goes, I think I shall miss him.

‘All is safely gathered in, ere the winter storms begin’ *

ChestnutWalkOctober2012 026 — Autumn colours beginning means it’s harvest time for foragers

I’ve written before about the ‘au cas où’ bag: the carrier you always have with you on a walk, ‘just in case’ something tasty turns up and demands to be taken home and eaten.

Well, at this time of year, it isn’t really a case of ‘au cas où’ . You’re bound to find something. A fortnight ago, for instance, Mal and I went on a country stroll from Lieurac to Neylis. We had with us a rucksack and two large bags, and we came home with just under 5 kilos of walnuts, scavenged from beneath the walnut trees along the path. A walk through the hamlet of Bourlat just above Laroque produced a tidy haul of chestnuts too.

Yesterday, we Laroque walkers were among the vineyards of Belvèze-du-Razès. The grapes had all been harvested in the weeks before, but luckily for us, some bunches remained on the endless rows of vines which lined the paths we walked along. We felt no guilt as we gorged on this fruit all through the morning. The grapes had either been missed at harvest-time, or hadn’t been sufficiently ripe. They were unwanted – but not by us.

Bac&BelvezeOctober2012 054 — So many vines: there’ll be unharvested grapes there somewhere.

The walnuts we’re used to in the Ariège are replaced by almonds over in the Aude. You have to be careful: non-grafted trees produce bitter almonds, not the sweet ones we wanted to find. But most of us returned with a fine haul to inspect later. Some of us found field mushrooms too.

Today, the destination of the Thursday walking group was the gently rising forested and pastoral country outside Foix known as la Barguillère. It’s also known locally as an area richly provided with chestnut trees. Any wild boar with any sense really ought to arrange to spend the autumn there, snuffling and truffling for the rich pickings. We walked for 9 km or so, trying to resist the temptation to stop and gather under every tree we saw. The ground beneath our feet felt nubbly and uneven as we trod our way over thousands of chestnuts, and the trees above threw further fruits down at us, popping and exploding as their prickly casings burst on the downward journey.

As our hike drew to an end, so did our supply of will-power. We took our bags from our rucksacks and got stuck in. So plentiful are the chestnuts here that you can be as picky as you like. Only the very largest and choicest specimens needed to make it through our rigorous quality control. I was restrained. I gathered a mere 4 kilos. Jacqueline and Martine probably each collected 3 times as much. Some we’ll use, some we’ll give to lucky friends.

Now I’d better settle myself down with a dish of roasted chestnuts at my side, and browse through my collections of recipes to find uses for all this ‘Food for Free’.

ChestnutWalkOctober2012 050 — I think these chestnuts represent Jacqueline, Martine and Maguy’s harvest.

* Two lines from an English hymn sung at Harvest Festival season: ‘Come, ye thankful people, come’

The tragic and savage history of l’étang d’Izourt

The drive to the start of the walk was dramatic enough. Forested and craggy, our narrow road out of Auzat switch-backed steeply up the slopes in a seemingly endless series of hairpin bends.

And our walk began, an 1800 foot climb, upwards through forest then out onto the stony, rocky path towards the man-made étang d’Izourt, one of the many reservoirs in the area maintained by EDF to provide power. Once, a helicopter flew over. Since there are no roads up there, it was delivering either men or supplies to a team we could see labouring on a more distant slope.

The walk changed for me as I learnt the story of what had happened back in 1939 when the reservoir was being built. Most of the members of the construction team at that time were economic migrants, Italians from the Veneto, and whilst working there, they lived in huts on site.

The weather conditions had already been atrocious for days when on March 24^th 1939, a fierce blizzard struck. There was no option for the workers but to hole up in their huts. The storm was so fierce that huts B and C were destroyed from the weight of snow above, and the roof from hut A blew off. The desperate men sought both to escape and to try to help their work mates, many of whom had died or been gravely injured by the tumbling buildings. A nearby avalanche brought down the cable car linking the site with the works below. The only way up was on foot, and rescue attempts were pretty much futile, though bodies and the injured were recovered as management attempted to evacuate the entire area. On 28^th March, a team of army skiers managed to get through and working into the night, brought down the remaining bodies and wounded. 31 men, 29 Italians and 2 French, were buried at the cemetery in Vicdessos on 31^st March. There they remain, as the families in Italy were too poor to manage the expense of repatriating the corpses. The memorials at the lakeside are still the site of pilgrimage, thanks to the efforts of the ‘Ricordate-Izourt’ Association: locals and Italians who honour the memory of those lost workers.

We ourselves had started our walk in bright sunlight. Spots of rain began. Then the wind. By the time we reached the lake, there were times when the gusts felt almost horizontal, and we struggled to find protection from the rocks to eat our lunch. The more modern huts now on site have their roofs held on by strong metal cables, and we could understand why.

The sky turned the colour of lead, and we rejected the idea of exploring the lake in favour of hurrying down the way we had come. We knew we’d be OK, but we also know to treat the mountains seriously and with respect – conditions can change very quickly. We were fine of course, but that fierce wind on a warm October day gave us the smallest hint of what things could be like if you were trapped there in much nastier conditions. Even now, the most efficient way of supporting the workers still on site from time to time is to get them and their supplies there by helicopter. A noisy chopper whirled up and down the mountainside several times as we walked down, our journey cheered by a rainbow linking our mountain with the one next door. Though we were sorry the weather had chased us home, we were grateful not to have been exposed to the dangers the mountains can offer from time to time.

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Danger Mouse: The Sequel

After my last post about Mr. Mouse, things went quiet. Not quite quiet enough for Malcolm, who swore he could still hear scuttling in the wainscot. I decided he was paranoid, as I’d gone on dusting surfaces with cornflour at night to track our intruder, and they’d remained undisturbed, just as the traps remained unbreached.

DangerMouse1October2012 007 — We’re getting a bit silly. Emily’s rat keeps popping up in odd places, because one of us has whisked it off there with the aim of making the other one jump.

Then this morning, two things happened. A bag of walnut shells, bagged up and waiting to do duty as slug-deterrent on some outdoor pot plants, was found to be ripped and the contents spilled all over the kitchen. Later, tidying the garage (which is next to the kitchen), I discovered a bag of foodstuffs I’d forgotten to unpack after a recent cooking atelier. The lid of the baking powder container had been gnawed, and the bag and everything in it was coated with a thick dusting of powder.

DangerMouse1October2012 016 — That’s what Danger Mouse is capable of.

The other thing is…. we’ve both seen him. And he’s not a mouse at all, but almost certainly a hamster. Anyone lost one?

So while you’re thinking of what we should do next, why not watch an episode of that 1980’s children’s cartoon Danger Mouse (or Dare Dare Motus, if you’re French), the James Bond of the mouse kingdom ? Just click the link.

Mouse in the house

HouseMouse — Thanks, Hull City Council, for useful info and this photo.

We first noticed it about a month ago. Scrabbling and scratching somewhere near the kitchen skirting boards, mainly at night. Then, one night, we accidentally left out the insignificant remains of a tomato, chili and pepper pasta sauce. The following morning, a greasy red trail led from those leftovers to the space just behind the cooker. Out came the cooker; off came the kitchen unit kick-boards. Lying on the floor underneath the units, we saw it all: the napkin that had gone missing, now neatly and minutely shredded, a small cob of bread; fragments of kitchen roll….. and mouse droppings.

We bought humane traps. We baited them with peanut butter: so much tastier than cheese, apparently, if you’re a mouse. But we didn’t set them for a few nights, as per instructions. Set or unset, Mr. Mouse ignored them, or extracted the prize and ran safely away to eat it.

Mouse trap October2012 001 — This is not a tube trap, but a spin-the-bottle model, on duty for the first time tonight. Let’s see….

Mal spent long hours on the net, watching excruciating amateur videos about making humane traps. He picked out some of the ideas involving tubes, bait and deep buckets and set to. Each night we left collections of baited tubes, unset, over the surfaces Mr. Mouse seemed to use, till one night, we set the trap. Mr Mouse was to scuttle down the baited tube in quest of peanut butter and fall from the work surface into the deep bucket on the floor. Theoretically.

At 11.30, Mal heard a crash in the kitchen, smiled at the thought of a job well done, turned over and went to sleep.

At 1.30, I woke up to the sound of Malcolm having a pee in the bathroom. But wait! Mal was snoring sweetly beside me. I got up. There was poor Mousie, almost drowned, swimming round the lavatory pan. We have no idea at all how he got (a) upstairs and (b) clambered into the toilet. Both awake now, and seeing that Mr. Mouse seemed almost dead, I’m truly ashamed to say we flushed him away.

LordatOctober2012 002 — Revealed: Mr. Mouse’s nest

So Mr. Mouse was no more.

The following morning saw us, despite our agonies of conscience, pulling off the skirting board and hoovering out Mr. Mouse’s flat, which was a mess, frankly, though undoubtedly cosy.

Peace at last.

Until the day before yesterday. In the evening, we heard that familiar scrabbling in the kitchen. Round Two to Mr. Mouse.

Château de Lordat

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Fourth of October. The sun’s shining hot, but not too hot, high in an azure sky. A small group of hikers stands outside a little church and gazes up a steep slope towards the ruins of the Château de Lordat. And then sets off in the opposite direction.

It’s Anny who’s picked our route, and it’s designed to wind us up the hillside to the castle along chunks of country road, craggy uphill scrambles, dry-leaved woodland just thinking about exchanging green summer leaves for the ochre and russet tints of autumn, and the occasional tiny village – no more than a couple of streets encircling an ancient church.

Most of the time there are views upwards, towards the castle itself, or the cable-wagons serving the talc mines of nearby Luzenac, or across to the more distant mountains covered for the first time this season with bluish-white powdering of snow. Or down, past thickly forested almost vertical slopes to craggy rust-stained rocky outcrops with occasional hamlets and villages scattered through the countryside. Near villages and farms, we pass walnut trees, and feel obliged to gather the recently ripened and fallen nuts – this is France after all. We exchange recipe ideas.

Suddenly, we’re there. Lordat. In high season, the village must be a tourist trap, but now we’re happy to saunter along the sunny empty streets, with their pastel-painted cottages and tubs of geraniums. A final yomp and we’re at the castle walls. It’s ruined and closed to the public at the moment, but the views in all directions make the climb worthwhile.

A meandering trek through the woods, trying hard not to kick over the delicately-stemmed autumn crocus, brings us to our lunch spot in Axiat, sitting outside its Romanesque church. Mal and I are particularly taken by a notice on the door in French, English and Spanish. The English version reads: ‘Ladies and Gentlemen the visitors, we thank you for closing the door by going out’.

Afterwards, more craggy descents, sometimes through woods, at other times with more of those impressive views, along an ancient man-made winding path. And back to the village we started from. It’s a wonderful walk. If you come to stay, make us take you.

From the Pyrenees to the Pennines: a Quiz

That exhibition, ‘From the Pyrenees to the Pennines’, about Yorkshire. It’s over and I’m not sorry. I loved working with the children in schools and in Centres de Loisirs, but the whole business of getting the exhibition for the general public up and running was stressful and exhausting.

Still, it’s good to remember why we did it. We wanted to introduce Yorkshire, particularly North Yorkshire, to local people here. We wanted to show how much these two areas have in common.

Both North Yorkshire and the Ariège are largely rural areas, where sheep have an important part to play. In no small part, they contributed to the development of the textile industry. Once the most significant part of the economy in the communities where the industry once thrived, now textiles have largely left Europe for the Far East. Formerly prosperous areas such as Bradford and Lavelanet are now struggling to find a new role. At the same time, immigrant textile workers have changed the face of these communities for ever: Spaniards in southern France, those from the Indian sub-continent in northern England.

Mining is similarly in decline. Coalmining in the north of England is the most obvious casualty, but industrial archaeologists in Yorkshire and the Ariège can point out many signs of a mining past – in disused and decaying workings of lead, alum, potash and talc. Jet, the black gemstone popular in the 19^th century was worked here too, and a local historian here in the Ariège has uncovered correspondence between manufacturers here and in Whitby.

Both areas owe much of their character to limestone scenery. That’s why I’m going to give you a little quiz. Have a look at these photos. Where were they taken do you think? Yorkshire? Or the Ariège? It’s not always easy….

1. Limestone rocks. But where?

2. And this?

3. Does this sheep baa in English or French?

4. And these?

5. Where’s this?

6. And this?

7. More scenery.

9. And a typical market in, er….

10. And a bridge.

11. And a ruined house

12. Last one

13. Oh, an afterthought

Answers

1. Rocks near Marc, Ariège

2. Goredale Scar, Yorkshire

3. Herdwick sheep

4. Tarasconnaise sheep in Troye d’Ariège

5. Axat, Ariège

6. Bridge at Fountains Abbey, Yorkshire

7. Grassington

8. Cap de Carmil, Ariège

9. Otley Market

10. Bridge at Grassington

11. Le Taulat

12. Roquefixade

13. A Yorkshire terrier. Often seen here in the Ariège. I wonder how many owners know these little dogs were originally bred in the 19th century in Yorkshire to catch rats in the textile mills?

‘School dinners, school dinners….

…Iron Beans, iron beans

Sloppy Semolina, sloppy semolina

I feel sick, get a bowl quick.’*

Do you remember this cheery ditty from your days eating school dinners? Only if you’re British, I suppose. And most right-thinking French men women and children would be quite prepared to believe that all English food is just like that.

Not the mayor of Villeneuve d’Olmes, where Découverte de Terres Lointaines has taken its Yorkshire exhibition this week. Back at the planning stage, he’d told us about their school caterer, M. Feliu, who uses almost entirely organic or local ingredients, and who likes to introduce the children to the cooking of other countries every time the excuse arises.

We met M. Feliu at La Freychède. We worked together to produce a menu (Cheap. Tempting to the young French palate. Three courses that work with the kitchen facilities to hand. Conforming to nutritional standards).

This is what we came up with:

Crudités with beetroot chutney

Macaroni cheese with green salad

Blackberry and apple Betty with custard.

Yesterday was the day. I turned up at 10.00 with my English friend and colleague Susie to find the work almost done. All we had left was to churn out batons of carrot, black radish and cucumber for the first course, which was not, let’s face it, Awfully British. But it had to fit in with other considerations as above.

11.00: The prepared and cooked food was heaved into insulated containers, and transported by van to one of the local schools.

11.30. Ditto with van number 2. This batch was sent off to Villeneuve d’Olmes, with me following.

12.00. Children arrived at the canteen. One of the helpers, Pascale, spoke good English. ‘What’s your name?’ she’d say to each child in English. When she had her reply, they could go in, and sit down at one of the circular tables, tinies in one room, and juniors in another. I joined a table of lively 7 year olds.

One of the staff told me the rules that the children expect to follow:

Take turns to serve the dishes of food to everyone at table.
Wait till everyone’s served before beginning to eat.
Try everything.
You can have the portion size you choose. Once it’s on your plate though, you have to eat it.

Everyone accepts this and we all sat together, eating and chatting. The children chomped their way through all the crudités, they even enjoyed the chutney, whose sweet and sour taste is not an automatic choice round here.

Once cleared away, bread appeared on the table – this is France after all.

Two more children served the macaroni cheese and the salad. Most of us came back for seconds.

We sang ‘Happy Birthday’ – in English – to a birthday girl.

I gave an impromptu talk on the food on offer.

The blackberry and apple Betty was served. Yum! How could it fail? Gently cooked fruit with a crunchy crust of soft breadcrumbs crisped in golden syrup and butter, with obligatory custard, of course.

Then the children cleared their tables, stacking dirty plates and glasses neatly for washing up, before going off to play.

I was so impressed. The children here learn that the midday meal is so much more than a pit- stop. The expectations, reinforced daily, are that this is a moment to spend with friends, a time to share, to think about the needs of others, and to appreciate the food on offer. The occasion lasted well over an hour.

* To the tune of Frère Jacques

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