A recipe for pork, girolles, and burnt apricots

Something unseasonally seasonal

Hello and welcome back to you, dear reader.

It is a particularly fine and sunny day here in Finland, a day on which you find me thinking about how much of a filthy, British, goblin I really am.

And it’s all because of this concept of “summer” food.

You see, I admire those discerning gastronomic sorts, decked out, as I tend to imagine them, in their white l…