My Cherry Clafoutis Amour

The Super Bocks are in the cooler, pork fat imbued with piri-piri, paprika & bay, bubbles away, papo seco rolls floured and bapped, Paladin mustard en place. Welcome to the weekend, the Quality Wines newsletter, welcome to Bifana season.

From now until not, that Portuguese sandwich for all seasons is available at lunch (12-2:30pm) & from 5 until 6pm, for £10 with a ice cold beer (yes, you could treat yourself to an Orangina instead). It’s an early bird special, pork & a pint (330ml), bap & a Bock, satiation in sandwich. Until stocks last.

Debutante tomatoes, cucumbers, peppers & garlic, yesterday’s bread, EVO & sherry vinegar get acquainted at new season cotillion before getting blitzed for gazpacho. Chilled soup, served in a chilled bowl, it’ll never catch on. A salad of ox heart tomatoes, Zerbinati melon & barrel-aged feta has a slap of mint and you’re most of the way to your 5 a day. Caponata formed of melanzana & zucchini, fried to their respective best, are brought together with reanimated sun-dried tomatoes, pine nuts, golden raisins, onions & fennel. We are sweet and sour & we are back for a 8th Summer of Sicily on the Farringdon road.

Pot-roasted poussin is served with fasolakia & tzatziki and, hake with borlotti beans, friggitelli peppers & salmoriglio provide power for the protein police. Tagliolini with zucchini, Parmigiano & Sarawak pepper a plate for the carbohydristas. Just don’t call it courgette carbonara.

A baked clafoutis is to share with a loved one. Ripe, warm & juicy cherries, batter well rested and settled, a dollop of cream, gratinated demerara, a shot of kirsch.

Bonsoir Béziers

Marcos, Nick & the Team.