A herby, lemony provençal vegetable broth, to serve with pesto’s cleaner, greener, fresher cousin
Sometime in the early 90s, my family took a day trip to France. My dad had heard about a restaurant near the ferry and we went for a lunch that changed how I look at food. I was so impressed by the deep respect given to food, to cooking and serving – and the seriousness of it all. It wasn’t the style I now cook in – I’ve never quite found the patience to cook like those chefs – but I am forever grateful to my father for booking that table.
Anna Jones’s recipes for French vegetable barigoule and pistou