Sometimes, the simplest of luxuries are the most exquisitely enjoyable, says Tom Parker Bowles, as he dives into peas fresh from the pod.
Luxury comes in myriad forms. There’s the lavishly obvious — caviar, lots of it, piled high on Melba toast. And the illicit — ortolans, those tiny, tragic songbirds, fattened in the dark, drowned in brandy and eaten whole. You hide beneath a napkin as you eat, not only to inhale all those heady scents, but to shield your…
