Sharpening the edges

There is something poetic about this September salad of two vine fruits. The last of the tomatoes, heavy with sun, with the first of the grapes, the onion and vinegar sharpening the edges like a heavy pencil outline.

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I’ve posted quite a lot about / from Rachel Roddy recently, but sometimes you just find writing that slots into your head and gets you. I can think of at least two friends I want to give her cookbook too, whilst the recipes posted online with the Guardian satisfy me.

The lemon cream is typically southern Italian, and therefore thickened with a little flour, which gives it an old-fashioned and homely feel, especially if you are used to more elegant, butter-rich lemon curds.

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The mix of lightly-worn food history and anecdote reminds me a lot of Nigella Lawson in her glory days, and she knows how to turn a phrase:

You know how we are often reassured that the fussiness of anchovies will slip away like an obedient manservant, leaving just the wonderful seasoning? This is not the case here. The anchovy flavour remains indignant, its fishy saltiness producing golden crumbs that shout “I am an anchovy breadcrumb!” There no doubt, if you hate anchovies, you will hate these breadcrumbs. If you like anchovies, I suggest you make this for lunch tomorrow.

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