Wearing a cashmere coat, with silk scarf, slacks and trainers, walking down the slope which led to the film unit, came Marina Martel. She looked every inch the world-famous movie star that she was.

‘Sally! My sweet! Look at you!’ Marina raised her hands as she beheld the sight of Sally: ripped evening gown, littered with grit and seaweed; make-up smeared down her face; hair as unkempt as Struwwelpeter’s. ‘Oh, Sally, it’s as though you were back on Ssssaturday Ssssslamerama!’

‘Except tonight we’ve reversed roles,’ laughed Sally. ‘Oh, Marina, please forgive me. I’m so sorry I shouted at you earlier. I thought you were—’

‘Your daughter, Marianne.’ With a wave of a hand, Marina brushed away any idea that Sally had insulted her. ‘They explained that to me. I was only calling you because I didn’t want you running away the minute you were wrapped, without us having a chance to catch up. I wanted to invite you to dinner right after the shoot. But after what happened tonight, it doesn’t look like such a brilliant idea, so I suppose that’s it.’

Despite the anguish and danger she had gone through, Sally felt exhilarated.

The principal thought in her mind was jubilation that she had survived.

They all had survived.

It was something to be celebrated.

‘Do you know, Marina,’ she replied. ‘If you’re still up for it, it won’t take me ten minutes to smarten up. But I have to warn you – I could eat a horse.’

‘They do that in France?’ asked Marina.

Sally nodded. ‘But, frankly, I’d prefer a pizza!’

Part Six

PART SIX

MACARONI NIÇOISE

Serves 4.

small packet of macaroni (or ziti, bucatini or spaghetti)

1 onion, peeled and chopped

olive oil

1 aubergine, chopped

1 red pepper, deseeded and chopped

1 courgette, chopped

4 cloves of garlic, crushed

handful of black olives

large tin of tomatoes

squeeze of tomato puree

½ teaspoon herbes de Provence

salt and pepper

Parmesan or Sbrinz cheese, grated

fresh basil

Boil the pasta in a large pan of salted water until al dente, then drain and set aside. Meanwhile, in a large frying pan, fry the onion in a good glug of olive oil until tender. Add the aubergine and red pepper and, once they are softening, drop in the courgettes. When all is nicely cooked, add the garlic, then the olives and tomatoes. Finally add the tomato puree and herbes de Provence, with salt and pepper to taste. Put the pasta into the sauce and stir over heat. Serve topped with Parmesan or Sbrinz and a leaf of basil.

Twenty-seven

TWENTY-SEVEN

In the cold light of morning, the world seemed a different place.

Nowhere was that more true that day than in the little town of Bellevue-sur-Mer.

Theresa opened the front door and took a deep breath of the warm sunny air.

She wondered if she needed a coat at all, took a jacket from the hook and rested it over her arm.