Flamiche (6)

A classic French dish from Picardy which i found in Claire Thomson’s latest book ” Home Cookery Year”. She makes it with a bread dough base rather than the traditional pastry crust and it works well.

Parmesan Cake (8)

This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.

Kleftiko Potatoes (4)

Here is another recipe for potatoes from Claire Thomson’s ” New Kitchen Basics”. The potatoes cook in the liquid soaking up the juices and turning soft and flavoursome. Any remaining oil should be spooned over the potatoes before serving.