‘Mrs David was never one for the measuring jug or the food thermometer. Her recipes are written conversationally, lacking any of the step-by-step, garage-manual stuff that causes so much trouble when people try to follow a recipe to the letter. It's about as far from Heston Blumenthalas anyone can get.
In January 1960, the readership of Vogue was treated to this admirably concise recipe for a sauce to serve with a pot-au-feu, the height of peasant-chic at a time when elegance was all the rage'
Elisabeth Luard
Aioli
Extract from Vogue
Published in 1960
Most readers will probably already be familiar with the famous garlic mayonnaise of Provence, so just as a reminder you will need, for eight people...
Ingredients
A minimum of 2 large cloves of garlic-but more if you have avid garlic-eaters to entertain 2 egg yolks At least a half pint of good olive oil Salt Lemon juice
Method
You first pound the garlic to a mash, then stir in the yolks, add a little salt, then the oil, exactly as for a mayonnaise. Lastly, the lemon juice. This beautiful golden ointment-like sauce is really the pivot and raison d'être of the whole affair, so you need plenty of it.'
-
50 years ago, the English country house seemed headed for extinction. Instead it was the start of a new golden ageRather than perceiving the mid 20th century as a troubled period in the history of the country house, John Martin Robinson argues that it was perhaps one of the most interesting, unexpected and enterprising. All photography from the Country Life Image Archive, by June Buck, Paul Barker, Val Corbett, Will Pryce and Paul Highnam.
-
'Meat, ale and guns — what else do you need, bar glorious scenery?': William Sitwell on the Brendon Hills, West SomersetWilliam Sitwell chooses the Brendon Hills as his piece of heaven in Britain.
