Cut the peaches into small chunks, two halves per person. Dollop onto the biscuit powder in the glasses.

Fill the rest of the glasses with the fromage frais.

Place in the fridge until dessert-time.

Before serving, add a topping such as icing sugar and a frozen mint leaf or cinnamon and a drizzle of honey.

Bon appétit!

Ingredients:

Belgian Speculoos biscuits ('Lotus' caramelized biscuits in English supermarkets)

Peache halves in syrup

Plain fromage frais

Chop the parsnips and the leeks finely and add to the pan. .

Add salt and black pepper. Leave to gently fry.

Crush garlic with the side of a sharp knife and add to another pan.

Cut mushrooms into half moons and chuck into the pan.

When the pan is really hot, add the scallops.

Add some black pepper and make sure the scallops are golden on both sides.

Pour in a small glass of brandy.

Shake the pan to flambé.

As the pan flames, add a very small amount of finely sliced red chilli pepper.

Ingredients (for 2)

1 red onion

2 parsnips

2 leeks

12 scallops

2 mushrooms

1 glass of Brandy

1/4 Chilli pepper

Slice the potatoes and the butternut squash into fine pieces.

Place layers of potato, onion, butternut squash, grated cheese, pepper, potatoes, onion, grated cheese into a round casserole dish.

Put th dish into a hot oven (180°) for at least one hour until all the layers melt into each other.

Serve with a green salad and honey and mustard dressing.

Ingredients

½ butternut squash

4 potatoes

2 onions

Grated cheese

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Cake dough

Ingredients

4 eggs

150g flour

150g sugar

2 pinches of yeast

Separate the egg yolks from the egg whites.

Whisk the egg yolks and the sugar with a fork, adding 3 table spoons of warm water.

Add the flour and the yeast gradually.

Create a foam out of the egg whites and add to the mixture.

Mix with a fork.

Grease a an oven tray with butter.

Pour the mixture on to the tray, with a 1cm thickness.

Put into a hot oven at 200° for 10 minutes

Take out the flat cake from the oven and place onto a wet tea towel. Roll up the tea towel with the cake inside.

Butter cream

Ingredients

2 eggs

150g sugar

250g butter

Cinnamon powder

1 tea spoon of vanilla extract

A drop of brandy

Break the eggs into a pan, mix a little bit and warm (not too much so as not to cook it).

Add the sugar gradually whilst stirring.

When the sugar dissolves, take off the heat.

Add the soft butter and stir (you could use a hand mixer to smooth out lumps).

When the mixture starts to cool and becomes harder, add the cinnamon, the vanilla and the brandy.

Stir and put into the fridge for 30mins.

Putting the bûche together

Ingredients

Glace cherries

Unroll the cake and spread butter cream and candied cherry all over the side facing up.

Roll the cake up and cover the bûche with the remaining butter cream.

Use a fork to draw lines all along.

Design your own topping with cinnamon powder, candied cherries, cinnamon sticks.

Put in the fridge for as long as you can wait to eat!