Nathalie Benezet

Forget the British way of serving rice pudding with a dollop of jam and go for the French way of topping it with a drizzle of caramel sauce.

This remoulade is a classic French dish and makes perfect use of an under-used vegetable. Choose from capers, parsley or gherkins (or any combination of all three), to add flavour and a pretty hint of green. The celeriac will discolour and brown as soon as it is peeled and sliced, so either use it straight away or soak it in water with lemon juice added, for up to 1 hour before using.

This delicious combination provides a mouthful of contrasts—crispy savoury bacon and soft, melting sweet prunes—great served hot or cold. Substitute the prunes with dried apricots for an equally tasty alternative.