Monday market in Mirepoix is always an enjoyable day. When I had my shop in the village (Abigail’s Boutique), I would arrive early after dropping Abi off at the St. Maurice primary school and then head to Llobet’s Restaurant, owned and run by Benedicte and Olivier. Olivier would make me a coffee and I would disappear to the kitchen and chat to Benedicte whilst she prepared the lunchtime dishes. It’s good to see them again and they make us very welcome.

Olivier makes us coffee and we sit outside to enjoy pastries from Diant’s Patissierie. It is perfectly acceptable in France to order coffee at a cafe and eat food bought from a boulangerie. Cedric Diant is one of the best bakers around and his bread is delicious. We buy tiny ficelle loaves, filled with cheese, fresh croissants and bread for later on.

We chat to the Llobets while the kids explore the market and visit the magnificent cathedral. Then Abi takes her friends to see her old school, where she still keeps in touch with her French pals.

The square is full of lovely fresh produce; juicy fat olives, local cheeses, huge tomatoes, fresh lettuce, just picked that morning. The smell of the paella and meat dishes waft through the market. One of the most mouth watering aromas comes from the rotisserie chicken stall, where the chicken juices run down onto the potatoes cooking in trays underneath. We buy a couple of chickens and potatoes for tonight’s dinner. (See recipe at end).

We finish shopping and drive back to Chalabre and sit in the cool of the house. The kids get out the table tennis set and play a few games, but in the heat, they soon stop and come indoors to get drinks and read, or watch something on their tablets.

By 6pm everybody is hungry again and we serve drinks, followed by the chicken, potatoes, salads, cheese and baguettes from the market. Coffee and patisseries follow. We clear up and walk to Chalabre village square where the locals are playing pétanque. We have a few games but none of us can beat the French at this game!

Bon nuit

MIREPOIX ROTISSERIE CHICKEN

First of all, you don’t need a rotisserie for this recipe but you can use one if you have it.

1 large chicken between 1.5 to 1.8kg. In France we buy the Bresse chicken – more expensive but a delicious bird. Any good standard fresh chicken will do.

1 lemon cut in half

1 crushed clove of garlic

2 tbsp of olive oil

2tsp paprika

Half teaspoon cayenne

Half teaspoon dried herbs (thyme, marjoram, oregano,sage and basil)

50g butter softened

Preheat the oven to 170ºC/150º FAN

Place the lemon and garlic inside the chicken

Mix the paprika, cayenne, mixed herbs and salt together and combine with the butter. Rub this herb butter all over the chicken.

Place the chicken in a roasting tin and drizzle the oil over it.

Cook for 2 to 2 1/2 hours and baste a couple of times.

I add parboiled potatoes and vegetables at the beginning and sit the chicken on top. They taste delicious cooked in the chicken juices. Alternatively, you can serve the chicken with pasta or rice.

Bon Appetit!