At last, I have found the perfect way to cook squid, for me. A sauce of tomatoes (with fresh tomatoes). Olives, garlic, salt, pepper, birds-eye chilli peppers. Olive oil, and cayenne pepper (on the squid, prior to adding to the sauce). Delicious! Eat with rice.

Visited the French Market in Tetbury this morning and came away armed with Livarot, Camembert, Pont L'évêque, many saucissons, Bayonne hams, rabbit pâté, and a hot baguette. Food for a few months! This French market is a very fine institution. I must find a fool-proof way of getting its advance itinerary.

Music mainly provided by Franco Gulli; my musings on him, and nationality in music performance, in due course.