Foods

This recipe, reproduced from the book 100 Cookies: The Baking Book for Every Kitchen, incorporates Sarah Kieffer’s famous pan-banging technique for seriously wrinkly yet delicious cookies.

Fished from the Channel Islands, the blue lobster (marked by its unique blue hue when raw) is best cooked with salted butter to showcase its sweet flavour. The mushroom and bacon give the dish an umami taste.

A heritage, Le Paris Brest was originally made to celebrate the Paris-Brest-Paris bicycle race. Its circular shape represents the bicycle wheel. Add Fleur de sel de Maldon to amp up the praline flavour and reduce the sweetness.

Hokkaido scallops are preferred as they are sweeter than the ones from the Atlantic, which goes exceedingly well with the Grenobloise sauce - made with capers, lemon dice, brown butter, shallots, parsley and brioche croutons. The garlic baby spinach adds another dimension to the dish.

A classic French dish which was created in 1957, the La Poularde de Bresse follows strict rules. The fowl has to be 1.8kg to 2kg: five months old and is fed with milk products for the first three weeks. The result a juicy and firm-fleshed chicken.

A Chinese New Year classic, the crispy and succulent pork trotter is accompanied with a sweet and tangy pineapple sauce. This recipe has been simplified so you can enjoy the juicy pork with lesser effort.