Greenfeast. Nigel Slater

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       INTRODUCTION

      Dinner is different in winter. The change starts late on a summer’s evening, when you first notice the soft, familiar scent of distant woodsmoke in the sudden chill of the evening air. Then, a day or two later, a damp, mushroomy mist hovers over the gardens and parks. Later, you notice the leaves have turned silently from yellow ochre to walnut. Autumn is here once again. You may sigh, rejoice or open a bottle. For many, this is the end of their year. For me, this is when it starts, when warmth, and bonhomie come to the fore. Energy returns.

      With the change of weather, supper takes on a more significant role. We are suddenly hungry. Once the nights draw in, I am no longer satisfied by plates of milky burrata and slices of sweet, apricot-fleshed melon. No more am I content with a bowl of couscous with peaches, soft cheese СКАЧАТЬ