Place all ingredients together in a saucepan. Bring to the boil and reduce the heat to a simmer. Cook, uncovered, for one hour. Stir regularly and add a bit of water if needed.

Let cool and store in an airtight jar in the fridge. This chutney will keep for several weeks.

Prepare the crostini:

Preheat oven to 210 degrees C.

Toast the bread lightly in a toaster.

Cut each cheese crottin through its middle into two even-sized rounds. If using a log, cut slices about 3-4 cm (1-1/2 inch) thick.

Drop one teaspoon of chutney on each bread slice and place a goat’s cheese round on top. Bake in the oven for about 10 minutes, until the cheese starts to brown. Don’t leave it for too long otherwise the cheese will dry out.

Top with another teaspoon of chutney and serve with a green salad, drizzled with olive oil and balsamic vinegar.

Pour the sugar and toss the raisins into the bowl and continue to mix well; add one beaten egg and half the milk and mix until obtaining a homogeneous dough. Add more milk to moisten all the dry ingredients if needed. You should obtain a thick, slightly sticky dough you can roll into a ball.

Turn the dough onto a floured board and knead it for 1 minute, adding flour on top between kneads if needed to stop the dough from sticking.

Flatten the dough into a 2 inch round and using a round cookie cutter, cut out as many scones as you can. Roll the remaining bits into another round and cut until running out of dough. Roll the last bits into a ball with your hands, this will be your last scone. If you don’t have a cookie cutter, roll the dough into two 5-6 cms diameter sausages. Using a sharp, oiled knife, cut each sausage into 6 even segments.

Preheat the oven to 190 degrees C.

Place the scones on the oven tray lined with a sheet of greaseproof paper and brush the tops of the scones with the second, beaten egg. Bake for 15 to 20 minutes, until brown. Turn them over 10 minutes into the baking.

Serve warm or cold with thick cream and jam.

Preheat the oven to 200 degrees C.

Heat a bit of olive oil in a non-stick frying pan, add the spinach leaves and cook for 1 to 2 minutes until all the leaves are wilted. Transfer to the colander and press the juices out of the spinach.

Mix the potatoes, cooked spinach and cheese together with freshly ground pepper (no need to add salt as the cheese brings enough of it)

Spoon heaped tablespoons of the mix and drop them onto an oven tray lined with greaseproof paper. Shape each tablespoon into a flat round 1 to 2 cm thick. Repeat until the mixture is used up. You should obtain between 10 and 12 pancakes, spread on 2 oven trays.

Brush a bit of olive oil on the top of each pancake and bake for 15-20 minutes or until the pancakes are nicely browned.

Serve with fried or poached (less caloric) eggs and a green salad.

During that time, remove the shells off the shrimps (leave the tail on to make them look prettier) and slice the rollmops into wide strips. Chop the radishes and spring onions, discarding the dark green ends and roots.

Prepare the salad on four plates and dispose all the cold ingredients on it.

When the potatoes are ready, rinse them under cold water (reserve 2 juniper berries) and slice them. Dispose the slices evenly on each plate.

Prepare the sauce: whisk the cream energetically with the lemon, gin and 2 of the cooked juniper berries, crushed. Pour over the plates and serve immediately.

Add the egg and mix thoroughly with the flour. Melt the butter and pour it slowly over the flour, mixing constantly until obtaining a dry crumble-like texture. Start adding the water slowly, stirring constantly and making sure no dry lumps form. As soon as the batter becomes manageable enough, switch to a whisk. Keep pouring the water little by little, whisking it into the batter. When finished, the batter should have the texture of liquid cream. Give it an energetic beating, whisking and lifting for a few minutes. This will make the crepes lighter and improve their texture, so have a good go at it.

Leave to rest for at least 3 hours or overnight if you can. The batter will have thickened a bit so when you are ready to use it, stir in a small glass of water or use beer if you want your crêpes extra light and crispy .

Warm up a large non-stick frying pan. Once the pan is hot, place a knob of butter in a square of kitchen towel and rub the inside of the pan with the butter. Take the pan off the heat and pour a ladle (about 60 mL) of batter on it. Rotate the pan with your wrist to allow the batter to spread on the entire surface of the pan. Place it back on the hob and cook on medium heat for 2 minutes or so, until the bottom side of the crêpe is browned. Turn the crêpe over and cook for 1 more minute. You can add the filling at this stage or transfer the crêpe to a plate if you want to make them all at once and cook them with the filling later.

Rub a bit more butter on the pan and make the next crêpe.

Savoury filling ideas:

• Crêpe complète: place a slice of cooked ham in the middle of the crêpe, crack open an egg on top and sprinkle grated comté cheese around the yolk. Once the egg white is cooked, sprinkle with pepper and fold the sides of the crêpe on top of the filling, leaving the yolk to show at the center.
• Cooked mushrooms and cream
• Roquefort and pear, with roquette on top
• Butter-braised leeks and pancetta
• Simply ham and cheese
• Goat’s cheese and onion confit
• Goat’s cheese and cooked spinach
• Melted salted butter (my ultra favourite!)

Allow the batter to rest for at least 2 hours before making the crepes. If you can, take the batter out of the fridge at least one hour beforehand and give it a good stir just before using it.

Warm up a large non-stick frying pan. Once the pan is hot, place a knob of butter in a square of kitchen towel and rub the inside of the pan with the butter. Take the pan off the heat and pour a ladle (about 60 mL) of batter on it. Rotate the pan with your wrist to allow the batter to spread on the entire surface of the pan. Place it back on the hob and cook on medium heat for 1 minute or so, until the bottom side of the crêpe is browned. Turn the crêpe over and cook for another minute. You can add the filling at this stage (reduce the heat to low) or transfer the crêpe to a plate if you want to make them all at once. If making these for dessert, sprinkle each crêpe with a bit of sugar. Don’t worry if the first crêpe does not come out right, the first one is often a miss as the heat has not had time to spread properly across the entire pan yet. Don’t bin it though, eat it – the cook’s privilege. If the batter feels a bit thick, add a bit more water.

Rub some butter on the pan and make the next crêpe.

Savoury filling ideas:

• “Crêpe complète” (a Breton classic): place a slice of cooked ham in the middle of the crêpe, crack open one egg on top and sprinkle grated comté cheese around the yolk. Once the egg white is cooked, sprinkle with pepper and fold the sides of the crêpe on top of the filling and into a square shape, leaving the yolk to show at the center.
• Cooked mushrooms and cream
• Roquefort and pear, with roquette on top
• Butter-braised leeks and pancetta
• Simply ham and cheese
• Goat’s cheese and onion confit
• Goat’s cheese and cooked spinach
• Melted salted butter (sooo bad but soooo good!)

Sweet filling ideas:

• Sugar (my favorite)
• Dark chocolate shavings
• Nutella (a must in my family!)
• Fruit jams
• Fruit purée or cooked fruits – try butter-caramelised apples slices and once the crêpe and its filling are hot, add one tablespoon of Grand Marnier on top,  light it up and watch the blue flames do their job. So delicious!
• Banana slices and chocolate
• Agave syrup

Mix the flour, baking powder and salt thoroughly in a bowl.

In a second, larger mixing bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla until obtaining a homogenous batter.

Stir in the flour in 2 to 3 times with a large spatula, until obtaining a homogenous mixture. Do not whisk.

Pour the oil slowly over the mixture, stirring constantly with the spatula until well blended.

Butter a loaf tin generously and pour the cake mixture into it.

Bake for 50 minutes or until a tooth pick inserted at the centre of the cake comes out clean.

Serve with a seasonal homemade compote. In the winter, try a pear-apple compote:

Peel, core and cut the pears and apples into even sized segments. Toss the fruits into a saucepan, cover with a lid and simmer on low heat for about 25 minutes or until the fruits are soft. For a thicker consistency, cook with the lid off. When ready, mash coarsely with the back of a fork or blitz in a blender for a smooth consistency.

Peel the garlic clove and chop coarsely.

Using a mixer, blend the olives, anchovies, garlic and lemon juice together. Pour the olive oil slowly and mix it in.

Depending on your taste, you may want to blend the ingredients into a chunky texture or keep blending until smooth. I like it slightly chunky.

While the pumpkin is cooking, prepare the garnish: crumb the feta and mix with the parsley, olive oil and lemon. Add the flaked salmon last and mix it in very gently to keep the large flakes intact. Set aside.

In a mixing bowl, mix together all the dry pancake ingredients.

When the pumpkin is cooked, blitz into a smooth puree. Mix in a large bowl with the cold milk, oil and vinegar and add the eggs, slightly beaten, into the mixture.

Stir the dry ingredients into the pumpkin mixture just enough to combine.

Now start the pancakes. Heat a lightly oiled non-stick frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.

Brown on both sides and store on a plate sitting over a saucepan of water kept hot on a low heat burner.

Once you have made eight pancakes, serve two on a green salad on each plate and top with the salmon and feta mixture. Enjoy, it is truly fabulous!

Chop the shallot and herbs finely.

Drain the canned sardines. Open each sardine and remove the central bone.

Cut the butter into small dice and, using a fork, mix with the sardines in a medium mixing bowl.

Add the fromage frais, mustard, herbs, lemon juice and shallots and mix thoroughly, pressing the cheese into the mixture with the back of the fork.

Add salt and pepper to taste.

Cover the bow tightly and place in the fridge for an hour or more to allow the mixture to thicken and the flavours to mix.

Serve on toasted bread.

These rillettes will keep well several days in the fridge.