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Features > Pastimes >

Cookery: Cheerful colours

by Terence Handley MacMath

C. J. JACKSON provides some interesting recipes for Lent in The Times’s Food for Feasts and Festival  which are more tempting than those in Constance Cruickshank’s much older Lenten Fare and Food for Fridays.

But they also show how diets and tastes have changed. A friend of mine once decided to give up eating imported food for Lent — and said afterwards that she existed mainly on cabbage. Food should reflect the landscape, and the British landscape in Lent is a ...

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