Mushroom and Gesier Bouchee
This is probably the first of several experimental recipes using gesiers - what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin! My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass "Kilner Jars" covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years. You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.
Read MorePanacotta
For one of the last recipes containing Total's Greek Yoghurt - this time the 0% one - I'm sharing a recipe for Panacotta inspired by the recipes sent with the yoghurt! Panacotta is relatively easy to make, but looks impressive when you serve it at the table. You could drizzle honey on top, or maybe make a fruity sauce of some kind. I'll give you some ideas after the recipe.
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Gammon joint, glazed vegetables and a parsley sauce
Gammon joint and parsley sauce is an awesome combination, which is why it's such a classic recipe. I've added a little treat with the glazed carrots and courgettes - the sweetness goes very well with the pork. There will probably be some meat left over, so I'd suggest making yourself another nice meal with cold meat and bubble and squeek. Yum!
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Divine mousse au chocolat
This recipe was featured in last week's Tasty Diaries (www.tastydiaries.com subscribe to the newsletter!!). It is by renown French pâtissier Pierre Hermé. Not only is it infallible, contains no cream or butter and almost no sugar, but most importantly it also tastes marvelous.
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Drop Scones
These literally take half an hour to make, so are ideal for a quick breakfast in the morning. I've just been eating mine with butter and honey, but the idea of blueberries, or maybe even golden syrup, is a tempting one.
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Fish pie
One of the all time classic recipes, with a few minor improvements. Great comfort food when it's cold and wet outside.
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