On the next page was another gorgeous photo – Romeo stooping over Juliet, who lay on top of the tomb. A handsome lad, in a maroon doublet and hose. This was followed by a photo of Chloe, this time in a line-up with some of the boys in the play. It had obviously been taken in the dressing room. Reflections showed other people who were not in costume looking on, laughing. Another with Chloe resting her head on the shoulder of Friar Laurence while two costumed boys, Romeo and probably Mercutio, gazed into one another’s eyes. Underneath was a handwritten label: ‘Love give me strength!’

Theresa smiled and closed the book.

How funny.

She went back into the kitchen and popped another pod into the coffee machine.

She pressed the button and the machine made its usual roaring noise. As she strolled back to the sofa, Theresa warmed her hands around the cup of extra-strong coffee.

Juliet in love with Friar Laurence! That would be a turn-up for Shakespeare’s plot!

She gripped the cup and slammed it down on to the tabletop so hard that it cracked.

She pulled out the photo album again and flicked urgently through to the back.

Fire! Laurence! A bald, old, fat man in a dress, who Cressida had barely noticed in the assembly hall, because she was too bored.

That was it!

She crammed the photo album into her tote bag, ran out on to the street and hailed a cab.

Part Three

PART THREE

TÊTE DE MOINE ET SES LÉGUMES

Serves 8.

head of broccoli

4 carrots

4 courgettes

2 fennel bulbs

1 shallot, finely chopped

150g butter

1 cup white wine

salt and pepper

prepared chestnuts, to taste

200ml maple syrup

lemon juice, freshly squeezed

fresh parsley, chopped

Tête de Moine cheese, with its curler

Chop the vegetables and cook them in boiling water, making sure to put them in in order of hardness so that they all reach the same consistency (carrots first, courgettes last). When still al dente, drain and put aside.

Meanwhile gently cook the shallot in 50g butter, in a large frying pan, until transparent. Spoon in the white wine and increase the heat until the liquid reduces. Add a pinch of salt, a grind of pepper and the rest of the butter.

In a small frying pan, drop the chestnuts into a knob of melted butter and fry, then pour on the maple syrup, keeping the heat up until the liquid reduces.

On a gentle heat, put the drained vegetables, and chestnuts, into the wine sauce. Toss well and sprinkle with the lemon juice, salt and parsley. Decorate with frilled ‘flowers’ of Tête de Moine.

Ten

TEN

Sally quite enjoyed the lunch service, which luckily consisted of many locals coming for the wonderful prix-fixe menu.