Scented

Fresh new-season garlic from the market. We invited six friends round for dinner, and the garlic featured in the Spanish favourite spinach and chickpeas that we had as a starter, the lamb boulangère with a leg of lamb recently supplied by local shepherdess Magali, and the tomatoes braised in olive oil. But not in the tarte aux myrtilles that was dessert. It turned out to be exactly the right amount of food, no leftovers.

Lots of talk and laughter, bed after midnight.