Duck with Rum (4-6)

This recipe from Guadeloupe is best made with richly flavoured dark rum from the French Islands, but any good dark rum will do. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.

Soupe au Pistou (6-8)

I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.