Pot pourri

Ouille is the Spanish national dish olla podrida – a huge stew of many meats and vegetables. The Spanish term translates into English as, literally, “rotten pot” and into French as pot pourri. The ancestor of pot au feu, pot pourri is mentioned in France as early as 1587 and during the seventeenth and eighteenth centuries its popularity never flagged, possibly because it was such an easy and spectacular dish to serve for large numbers. Here, Menon stays with the