Drain and refresh in cold water, squeeze out thoroughly and chop. Heat the olive oil in a largish saucepan and sweat the onion and garlic over a low heat for 10-15 minutes until slippery and soft, stirring occasionally, then add the sorrel and cook until it turns a dull khaki.Add the chard and spinach leaves to the boiling water, bring back to the boil and cook for two minutes. Bake for 25 minutes until lightly golden, then remove foil and beans.While the pastry is baking, bring a large pan of salted water to the boil. Roll the pastry 1/8"/0.25cm thick on a lightly floured surface and line a 10"/25.5cm x 2"/5cm tart tin so the pastry hangs over the sides. Weight with foil and baking beans (dried pulses will do), so the sides are well- secured. If you are going to serve the tart cold, then halve the number of eggs for a creamier set.9oz/250g puff pastry4 tbsp extra virgin olive oil1 large onion, peeled, halved and sliced1 head of garlic, peeled and sliced8oz/225g sorrel, ribs removed, and sliced1lb/450g Swiss chard, leaf part only8oz/225g spinachsea salt, black pepper4 medium eggs10fl oz/275ml double cream3 tbsp freshly grated ParmesanPreheat the oven to 180c (fan oven)/190 (electric oven)/375f/Gas 5.

Just before serving add the remaining 2 tablespoons of olive oil and the chopped parsley and chives, and adjust seasoning, I usually scatter over a few flakes of Maldon sea salt.Swiss Chard and Sorrel Tart, serves 6Under threat of having to carry my own luggage I agreed to take just one cookery book, Lulu's Provencal Table, by Richard Olney, a recipe from which forms the basis of this tart. Bring to a simmer, cover with a saucepan lid and braise for 20 minutes. If much liquid remains at the end, cook uncovered until the vegetables are sitting in a thickened sauce.Remove to a bowl and cool. Pour over the wine, 5 fl oz/150ml of water or so that the hearts are three quarters covered, and the lemon juice. Add the bay leaves and thyme, 1 teaspoon of salt and some black pepper, and cover with a circle of baking parchment. Upstairs, gypsy musicians play as old men bicker and fight over bridge.These days, the centre attracts Poles who are now coming over, legally or otherwise, to make some money They are mistrusted, looked down on. Fabulous paintings by Topolski and others cover the massive walls.

Perfectly dressed women with bright red lipstick work behind the counters. The place is full of professional people, many born here, and they still speak Polish. This magnificent centre, with its restaurants, card rooms, a theatre and cafe, was built entirely with private cash. Once demobbed, Hampel became a grave-digger, Janusz a kitchen porter, while Boleslaw hand-made lavatory chains. Then they went to college, qualified, and obviously found prosperity. We felt outraged." So they took up the role of a government and army in-waiting, refusing to accept what had happened to their country. Some died before democracy finally came to Poland.But they coped, they tell me, as we emerge from that dark tunnel of recollection.

They kissed the backside of Mr Stalin".So do they have mixed feelings about the Allies? Not really, says Hampel: "We have very definite feelings. We drink coffee, eat delectable doughnuts with rose-petal jam filling, and they regale me with history which is wet-blood fresh. They were never to share in the joy of victory because, as they see it, Poland was betrayed by "that Roosevelt and his communist wife, Eleanor. They fought with the Allies and were invited to come here in 1949.