The same way a smell, or a piece of music, can relocate you to a specific moment from your personal history, food is greatly evocative of the past. I am sure that everyone can think of a food, good or bad, that can rewind the clocks. The first one that pops into mind for me is fresh, crusty baguettes filled to the brim with tuna and sweetcorn which were often a quick and easy lunch on my family holidays when younger. Probably not what most people would associate with the south of France, but for me it is a portal straight to Narbonne.
As well as individually connecting us to our past, food connects us to the communities, the traditions and the people of history. This is celebrated in the BBC series
The Great British Food Rival, where well known chefs research and promote support for traditionally British ingredients that are, unfortunately, neglected in the modern day. This, not only reminds us to appreciate the wide range of food available to us, but educates us about the part various foods play in our national history. And, in doing so, often provides some wonderful recipes!
Monica Galetti was championing British asparagus, tempting us with a wonderful
Seared Salmon with Asparagus Salsa recipe.
However, due to its short season only Peruvian asparagus is available at the moment, so Greg and I substituted the asparagus with peas, an ingredient featured on a previous series of the programme by Ainsley Harriot.
It was delicious, and I look forward to trying the original recipe next spring with some British asparagus.
