Читать книгу Eating for England: The Delights and Eccentricities of the British at Table - Nigel Slater - Страница 7

The British make an everyday stew with cubes of beef, carrots, parsnips and onions. They pour a jug of water over it, tuck in a bay leaf and leave it in the oven to do its own thing for four hours. What emerges is grey, meltingly tender meat and gently flavoured broth, comforting and unapologetic in its frugality. It tastes of nothing but itself.

There are formal similarities between our national stew and those of Europe and its neighbours. The knee-jerk shopping list of onions and carrots; the introduction of some sort of benevolent liquid; the convenient habit of leaving the simmering ingredients unattended for an hour or more, are common to all. The southern French recipe will be made with beef rump, its obligatory onions softened in the bright, fruity oil of the region, and its seasonings of orange peel, mauve garlic, sun-scarred tomatoes and, possibly, lavender inevitably breathe sunshine into its soul. Further north, as you potter down the Rhone valley during the vendange in October, your day might be punctuated by a paper-tablecloth lunch of cubed beef that has simmered since breakfast with shallots, strips of unsmoked bacon, rosemary and mushrooms in an inky violet-red wine.

The Italians, though less likely to use alcohol, will add body to the simplest stew of boneless brisket with the introduction of a whole, cheap tongue and a gelatinous, collagen-rich cotechino sausage. The juices that surround the meat may look more like ours than do the mahogany-hued French or the paprika-stained Spanish versions, but will be silkily limpid in the mouth because of the goodness distilled from both tongue and cotechino. If a British stew is rich at all, it will be because of the early addition of flour to the meat, the thickening qualities of which give the impression of suavity but add nothing in terms of flavour.

And then, just as we Brits abandon our stew to the hungry hordes gathered at the table, the cooks of other nations will add a vital snap of freshness and vigour to lift it from its sleepy brown torpor: the French their persillade of vivid parsley, anchovy and lemon; the Moroccans a slick of tongue-tingling harissa the colour of a rusty bucket; and the Italians a pool of hot, salty salsa verde pungent with basil, mustard and mint. The Catalans, who, as history would have it, are unlikely ever to spend a penny more than necessary, will even so stir in a final topping of garlic, breadcrumbs, almonds and bitter chocolate fit for royalty.

The basics are familiar in every place; it is only the details, or lack of them, that introduce into the British version the unmistakable air of culinary poverty. Their stews are the colour of mud, blood or ochre pigment, and taste of thyme and garlic, orange and almonds, basil and lemon. Ours is the colour of washing-up water and smells of old people.