Magazine
Latest Issue

Find out how to cook using foraged food

In August I spent a week with my boyfriend’s family in the French countryside. We all stayed—Adrien’s parents, his sister and her husband, their three children, and us—in the family’s summer house in the village of Mens, in the foothills of the Alps. The house was last decorated in 1958, hung with 150 years’ of family portraits, furnished with old iron bedsteads and handsome mantelpiece clocks that chimed irregular hours. A little kitchen with a rusty stove gave out onto a garden and a meadow beyond. I went exploring.

It had been…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect