The Rich Tradition: Episode 13 Lent and Easter

 

 

In this last episode of the broadcast series, Elisabeth follows the traditions and foods marking the end of Lent and the festivities of Easter in the Palóc village of Hollók? in Northern Hungary where the Good Friday fasting meal is a meatless soup made from pinto beans with root vegetables stored through the winter, and sweet noodles with poppy seeds are made from the same dough, and down on the plains, where the soup is made from fish from the river.

Although this episode covers the festival in parts of Hungary, many of the foods, such as sweet breads enriched with egg, fish and ham are common right across Eastern Europe and even into Scandinavia. So to are cultural traditions, like decorating eggs.

The episode ends with a brief look back at the places Elisabeth visited during the earlier episodes and a reminder of the highlights. 

Related material:

In Revisiting "The Rich Tradition", Elisabeth Luard gives an updated introduction to the video series based on European Peasant Cookery. Other episodes in The Rich Tradition include: the Island of Mull; Andalucia in southern SpainThe Ruthines of Slovakia; Mediterranean Seafood; Provence in FranceHollandSwedenSlovakia; the Black Forest in GermanyHungary; Friuli in Italy; Cork in Ireland; and the bonus episode Home from the Sea in Tangier, Morocco.

Anne Dolamore talks to Elizabeth Luard watch here

Elisabeth Luard reads an extract from European Peasant Cookery, her book on which "The Rich Tradition" was based.

Elisabeth Luard reads extracts from her latest book Squirrel Pie (and other stories) Adventures in Food Across the Globe.

Elisabeth’s latest project, Cookstrip, is a cartoon cookbook illustrated with her own watercolour sketches.  Subscribe for a range of rewards!

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