My Marie walked some way with me until we got to the church at Gt. Horkesley where the wife served up some porridge which we ate and then a lovely cup of tea.
At this point we parted and the support crew left me for home. Now I was on my own once again bu luckily I was able to stay at our dear friends in Coggeshall. The route is mainly through farmland and gentle rolling hills. I also had the good fortune to meet with a very friendly landlord at the checkers pub who was more than willing to allow me to camp in his garden. But as I was making good time I decided to carry on heading for Coggeshall. But only after having a cold Guinness. Within an hour I was in sight of my over night stop and as a surprise Marie had walked to meet me which was a lovely sight.
After Having a lovely cold shower we had a superbly cooked meal by Alasdair/ Lizzie.
Marie was served Sphaghetti alla puttanesca. This dish was would be prepared by the Parisian prostitutes for their customers as it was quick and easy to make. I wonder if they also added some secret ingredients …
I will have to get the secret recipe from Alisdair but in the meantime here is one from the Guardian.
Spaghetti alla puttanesca recipe
Serves 4
2 cloves garlic
½ tsp dried chilli flakes
8 anchovy fillets
4 tbsp olive oil
800g chopped tomatoes
500g dried pasta
100g black olives
1 tbsp capers
Warm 2 thinly sliced cloves of garlic, half a tsp of dried chilli flakes and 8 chopped anchovy fillets in a frying pan with 4 tbsp of olive oil. Stir as it cooks for a couple of minutes until the anchovies start to disintegrate. Turn up the heat and add 800g chopped tomatoes. Leave to cook for 20 minutes or so. Cook 500g of pasta in deep, furiously boiling, generously salted water for about 9 minutes (check the packet). When the sauce is ready, stir in 100g of black olives and 1 tbsp of capers, then toss with the lightly drained pasta.
Bon appetit!