Lunch

I persuaded Lo Jardinièr to make aubergine fritters* - not difficult since he likes them too and we're still picking plenty of aubergines in the garden.

A bright, breezy day, the first hint of autumn.

* recipe: make a batter with half chick-pea flour, half ordinary wheat flour, salt, pepper, a little olive oil and water. Dip slices of aubergine into the batter and fry in olive oil.