Jeremy Lee’s recipe for greengage clafoutis - The Guardian 16/09/2017

“One day, we journeyed for several hours to an ancient village called Copsa Mare. There we ate very well at the Copsa Mare Guesthouse. A good lunch was concluded with a beautiful pudding that was as close to being a clafoutis as can be – made with rhubarb.

How was this pudding made, I asked? The recipe kindly offered was from Simona Secju, the cook who had made it. As with recipes close to the heart of the cook, I could not capture the magic of this lovely pudding. It is so often time and place that defines a recipe.”

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Giovanna Bassetti

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