Just completed one of my (extremely rare) cookery courses here in Le Presbytere and was looking over my programme for the week.

It is evident (not surprisingly really) that my cooking has become more and more French as I go on.
Among the dishes I cooked for the class were French classics; Dauphinoise Potatoes, Tarte aux Demoiselle Tatin, Petits Gateaux Financieres,Salade Tied de Foie de Canard et Framboises, St Emilion au Chocolat and a simple Omelette Paysanne.

I got more regional, that is more Mediterranean, with a Dorade Roti a la Nicoise, a proper Bourride Setoise with Lotte and a bit of a hybrid Poulet a l’Oseille avec Noilly Prat and a classic Salade Nicoise.

Thrown into the mix also were some recipes from God-Knows -Where like a Spiced Pear and Roquefort Salad,a Magret de Canard with Orange Honey and Ginger, the fashionable Salt Caramel Icecream, a bit of a Gallo Hiberniam marriage of Pork Steak stuffed with Apricots and Pine Nuts and,
just because I do love it so,
my Great Aunt Agnes’ Chicken,Grapes, Celery and Bacon Salad. My wonderfol pupils for the week took it all in their stride and left swearing to produce all the recipes in their own kitchens