Eating for England: The Delights and Eccentricities of the British at Table. Nigel Slater

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.

       Harvest Festival

      Apart from Midnight Mass on Christmas Eve, and the time the BBC came to film Songs of Praise, my family never really went to church. Yet my father and stepmother always attended harvest festival, usually with me struggling behind with a heavy box of beans, a bag of carrots, and once a wooden crate of windfall apples from the garden.

      The little stone church that sat at the bottom of the hill, and where my father’s funeral would eventually take place, would have marrows of various sizes, bundles of leeks tied with string, and bunches of dahlias the colour of wine gums stacked outside the door. Inside, loaves of bread and the produce of so many local gardens – pots of asters and bunches of chrysanthemums – were propped around the altar and tucked in the deep stone window ledges. The smell, of over-ripe damsons and yellow sunflowers, of freshly picked runner beans and home-made raspberry jam, was undercut with a sharp beery smell from the newly harvested hop fields (the church was in the middle of the Hereford–Ledbury–Bromyard hop triangle). I remember feeling that there could be nothing more beautiful than an English church decorated for harvest home. I can’t help thinking we still do harvest festival well, although it’s a pity that pensioners now insist on bringing tins of Heinz beans. A marrow would be much more pleasing, though presumably a bugger for the old dears to fit in their handbags.

      I have always wondered why the sight of a place of worship decorated for harvest thanksgiving is so distinctly British, or at least not especially European. I recently clicked that it is the turning colour of the trees in the churchyards, the honey, orange and deep red leaves, that make the festival so much prettier than it is in warmer climates, whose trees are mostly evergreen (save possibly Vermont, though I have never been there). It is the whole picture, of harvested vegetables, bunches of spiky orange and pink dahlias, and the turning trees that make this a picture of Britain to treasure.

      It hasn’t always been so. The only reason the Church got involved was to bring a little order to the rampant frolicking and drunkenness that traditionally accompanied the end of the harvest. It may have been a time for the farmers to say thank you to their workers, but it was also a time for those who toiled in the fields to get off their faces, fight and fornicate. Then a bit of decorum was brought into the proceedings in the shape of the church thanksgiving service. There’s the bloody Victorians for you.

       The Lunchbox

      There is a certain grace with which Indian women glide through the rice fields, lunchboxes in hand. It is as if you are witnessing a slow procession at a religious festival, rather than wives bringing lunch to their husbands. Of course a pink or saffron sari floating in the breeze against a lavender sky will always appear more romantic than one of us popping out to British Home Stores for a cheese and pickle.

      School tuck boxes aside, the art of the packed lunch has very much fallen by the wayside. The oblong tin, its lid held secure by a rubber band, is a rare sight now, though the treasures it contains are just as fascinating. By rights the home-made sandwiches should be accompanied by a slice of cake and an apple, though things have moved on a bit. If there is a modern designer version, presumably without the rubber band, it may well now be filled with stuffed focaccia and a little pot of blueberries, or maybe a slice of panettone. The utterly essential Tunnock’s Caramel Wafer has no doubt been replaced by one of Ms Gillian McKeith’s bowel-opening fibre bars. Hardly ideal, I would have thought, when you are walking through the Yorkshire Dales.

       Toblerone

      I have always found a bar of Toblerone almost as difficult to conquer as the mountain peaks its design so clearly represents. But beyond the familiar rattle of the bar in its triangular box, and the ragged job you inevitably make of unwrapping it from its foil, lies a quietly classic piece of confectionery quite unlike any other.

      Whatever way you try to tackle it, a Toblerone is an obstacle course. It can take a few attempts to break a triangle from the nougat-speckled bar without actually hurting your knuckles, and then, when you finally do, you have a piece of pointy chocolate slightly too big for your mouth. You bite with your front teeth and find the chocolate barely gives, so you attempt to snap it with your fingers, and find that doesn’t work either. The only thing left is to pop the whole lump in your mouth and suck.

      The pointed end hits the roof of your mouth, so you roll it over with your tongue, only to find that it makes a lump in your cheek It is as impossible to eat elegantly as a head of sweetcorn. The only answer is to let the nut-freckled chocolate soften slowly in the warmth of your mouth while rolling it over and over on your tongue. The nutty, creamy chocolate suddenly seems worth every bit of discomfort, and you decide to do it all over again with another piece.

      We persevere because we think we like it, which of course we do, but there is more to it than that. Toblerone is a natural step between the cheap, fatty bars in purple wrapping and the posh stuff with its crispness and deep flavour further up the chocolate ladder. Any child who chooses the pyramid of mountain peaks over a slab of Dairy Milk is obviously on his or her way to becoming a chocolate connoisseur.

      One often wonders just who actually buys this delightful Swiss-tasting confection, as you never, ever see anyone eating it. Toblerone also has the curious honour of being present in every hotel minibar I have ever opened. Even the one in Thailand, where the only other occupant was a Tetra Pak of tepid tamarind juice and a bottle of mosquito repellent. It is in fact the mini-bar bar, and as you sit alone in your hotel room, letting the pointy, uncomfortable lump of confectionery melt slowly on your tongue, your bar of Toblerone may well, albeit briefly, become your best friend.

       The Kitchen Fusspot

      They are, in the kitchen at least, late developers. Often genteel, effete, with a little too much time on their hands. Meals emerge from their kitchens with a sense of expectation, each ingredient having been painstakingly sourced, every direction in the cookery book followed to the letter, and inevitably late. The meal has something of the theatrical production about it, albeit amateur dramatics, as if it has all been so, so much trouble. Which of course it has. And don’t we know it.

      The kitchen fusspot prepares dinner – a charming though slightly too creamy soup, meat with a syrupy, over-reduced sauce, a dessert as elaborate as an Ascot hat and probably just as indigestible – while his guests get more and more hungry, not to say a little pissed. The kitchen, once tidy enough to appear in the pages of World of Interiors, now resembles a bombsite of stacked roasting tins, sauté pans and sieves.

      Fusspot is almost always male. He only cooks once a month, if that, and needs endless encouragement and ego massage. The production starts several days before, with working out what to cook with the aid of a pile of cookery books of the celebrity-chef variety, and a shopping list, often taken to bed. There may be a tasting of the wines to be served, many of which have come from his own cellar. The menu will be changed every day, each dish chosen for its ability to follow its predecessor perfectly, to match the wines, to show the cook at his most competent.

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