Authenticity

It is possible to be a little obsessive about authenticity. Those obsessives who assert, for instance, that cappuccino should never be drunk after 11 in the morning. Or that cheese and fish do not go together.

I have no difficulty with people putting into a meal whatever ingredients give them pleasure ... but my hackles are raised if someone asserts that it is a particular dish when it is in fact something possibly delicious but completely different. Quiche Lorraine, for example, should have double cream, eggs and bacon. Not cheese. Not onions. And Elizabeth David says so.

I feel the same way about Tricolore. Tomato, mozzarella and basil. NOT avocado, which is perfectly pleasant but is not an ingredient of Tricolore and does not go particularly well with mozzarella. As I was writing this, I mentioned I was writing about Tricolore and, immediately, the enquirer said: “Mozzarella, tomato and avocado?”

But on the subject of avocado, there is, in my view, no one authentic way of making guacamole. And the same is true of gazpacho - which does not even have to have tomatoes in it. Indeed, given that it came into existence long before the Spaniards sailed for the New World and discovered tomatoes in the process, some might say that tomato in gazpacho is inauthentic.

Mozzarella and tomato

Tricolore requires red, white and green: it does not, however, require avocado but basil. Then olive oil, sea salt and pepper. And no vinegar.

Airport food

I find it bizarre that the food you find in airports is of such variable quality. And even more bizarre that some of the countries with a well-deserved reputation for the quality of their cooking - I refer, for example, to France and Italy - can allow such a reputation to be diminished by the food available at the very point of arrival into or departure from that country.

Of course, it might be said that the marketplace is prevailing: why bother to provide decent food when all passengers want is fast food? Or the lack of a marketplace. With a captive audience, there is no harm in serving expensive badly-cooked food because there is nowhere else for the passengers to go, particularly past security. My rejoinders to these hypothetical defences are simple. First, decent food and fast food are not mutually exclusive, as Nigel Slater has demonstrated repeatedly in his various books with "Fast" in the title. Second, the ludicrous time an airline requires its passengers to check in to the flight in advance of its departure usually gives ample time for a decent meal. I reckon that holidaying passengers will often be willing to splash out for a decent meal on the first day of the holiday. Finally, there are those who, faced with a lousy choice of food, will choose simply to go without. I am one of them.

Let me name and shame, and name and congratulate. Pisa Airport: plasticky mozzarella and tomato rolls were all on offer; and my companions and I nearly caused a diplomatic incident in our response to correspondingly rude staff. By contrast, the airport in Naples offered good though expensive buffalo mozzarella: sadly we only ran into it after we had run the gauntlet of nasty sliced bread sandwiches and bought them with regret, thinking there would be nothing else.

As for France, at Nice Airport there was nothing of interest. Yet this from the city that named an internationally renowned salad. The Spanish airports fare better in my estimation. I do not know what lies beyond customs at Madrid, having only transferred flights there. But within the wood between the worlds there was a reasonable selection of raw ham rolls and chorizo rolls.

The airport on Crete possibly comes bottom of the pile: the only thing that was edible - term used loosely - was a hot dog. So poor was its quality that we returned it and demanded our money back.

Far more impressive was Warsaw Airport. Beyond security, a cafeteria selling an array of interesting and tasty dishes: comfort food such as Beef Stroganoff. And Tokyo Airport, where I have just eaten my way through a plate of exceptional Sushi. One of my fellow diners had just landed - I was leaving Japan - from France and had been so missing Sushi that he had immediately headed for this restaurant. I could have eaten perfectly adequately for less than a fiver. Instead I went for a pricier set. There were sushi chefs behind the counter making up the plates. Green tea was complimentary.

This place, I confess, was before security. I was more fearful that there would be nothing beyond that I ignored the signs to head for my gate. And, as a result, no sooner had I gone through all the formalities than it was time to board my flight: so no sitting around fruitlessly. And I noticed, on my hasty journey to the gate, that there was at least one perfectly good looking Sushi restaurant here as well. But at double the prices, I wondered?

Leftovers

Unlike a plate of buttered noodles or a fried onion, the word "leftovers" can cover a delectable feast or acres of disgustingness. Much more to say on the subject but I think my general principle would be: avoid the temptation of making use of everything at your disposal. And don't hesitate to combine the leftover bits with something fresh and new. As Nigel Slater once said, if you have cold boiled potatoes in your fridge, then you have treasure. I would add: very easy to corrupt that treasure. Here are three basic principles. .

1. Let us take into account the joy of "one pot cooking" AND the principle that the golden bits at the bottom of the pan are worth a lot of effort. They are the buried treasure!

2. Recooked vegetables can go wrong.

3. Cousin Pen enjoys her roast potatoes cold.