Roast chicken and vegetables with apricot clafoutis

A family summer lunch in the Champagne region.

There was home-made olive and thyme bread, roast chicken, peas and carrots from the garden and waxy potatoes. The vegetables were boiled in that French way so that they were very soft but retaining a tangy flavour.

The apricots were from the neighbour. My friend uses soy milk and almond meal in her clafoutis batter so that it is light and not soggy. This was a memorable lunch.