Three recipes for cooking

Honey breast

Remove the skin from the breast and degrease.

Season with salt and pepper on both sides.

Sear in a hot skillet, flesh side down.

Brush the top with honey: allow to caramelize.

When the caramel has taken on a good appearance,

add a tablespoon of fresh cream, off the heat, and a handful of fresh raspberries.

Shake the pan a little, to mix well and serve immediately.

This recipe is not so easy, because you have to get a nice caramel, without overcooking the breast, and then the raspberries crush very quickly in the heat, but they must remain firm.

Shepherdess lamb chops

Season the lamb chops with salt and pepper on both sides.

Sear in a skillet or sizzle the duck fat.

In another skillet, heat the duck fat (or oil), discard the onions cut thin

enough and wait until they become transparent, without turning color,

watching the fire, then add the peppers emptied,

seeded and cut into thin enough strips, stir.

Then add the diced tomatoes, salt and pepper, mix well,

add a few chopped sage leaves and a little finely cut garlic.

Drizzle with a pitcher of sweet white wine

and as much of a good full-bodied broth, simmer enough to soften the peppers.

Place the ribs, which are seared on both sides but not cooked,

on this bed of vegetables and simmer covered for about five to ten minutes

(depending on the thickness of the ribs).

Gratin of cauliflower and potatoes

Wash and peel potatoes, separate cauliflower into florets.

Cook these two vegetables together in a pot filled with salted water

for about twenty minutes.

Drain and mill.

Break four whole eggs and beat with a whisk, add cream,

salt and pepper, mix with a good handful of grated cheese.

Pour this mixture into the puree and mix carefully.

Butter in a baking dish and fill with this soft purée.

Cover with grated cheese and sprinkle with breadcrumbs.

Bake for about fifteen minutes, to obtain an appetizing gratin, well golden.