Summer veg, French-style: a mouthwatering seasonal starter, a quickfire ratatouille and a marinated spicy salad
While the mighty roast beef is being relished by my British friends, crudités are served in lots of homes in France every Sunday. Maman Blanc used to make it as the prelude to a big lunch with extended family. A colourful, delicious celebration of the garden, it can be as simple as you want – even just grated carrot or celeriac with hard-boiled eggs and a mustard dressing will do.
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