Sweet & sour peppers (Poivrons à l‘aigre doux)

Wash, dry and halve the peppers before removing the seeds and cutting into strips. Heat the oil in a large saucepan and brown the finely chopped garlic and the peppers. Turn down the heat. Add pepper to taste, cover and leave to simmer. Add the honey and saffron after 35–40 minutes. Leave to simmer again for around 10 minutes. Place in the refrigerator and serve chilled.

Hungarian style stuffed potatoes (Pommes de terre farcies Hongroise)

Bake the potatoes in the oven. When they are cooked, scoop out the flesh, mash and set aside in a warm place. Arrange the hollowed out potato skins in a buttered dish. Peel and chop the onions and place these in a casserole dish with the butter; season to taste with the pepper and paprika. Allow to melt gently without browning and then add the mashed potatoes. Mix and season if necessary. Fill the potato skins, sprinkle with breadcrumbs and drizzle with melted butter. Brown for several minutes in the hot oven. Serve piping hot.

Colorful salad (Salade multicolore à la crème)

Peel the endives, wash and strain thoroughly. Cut off the tips (5 cm in length) – these can be used to garnish the salad bowl or the serving dishes. Cut the remaining endives into thin slivers. Peel the beetroot and cut into 1 cm chunks. Cut the pineapple slices into small pieces and the peach halves into fine slices. Mix the crème fraîche, lemon juice, sunflower oil and pepper to form a smooth dressing. With the exception of the peach slices, place all the ingredients in a large salad bowl and drizzle with the dressing. Toss the salad thoroughly. Ladle into little salad bowls, ensuring that the endive leaves remain upright, and garnish with the peach slivers. Serve immediately.

Fruit-filled pineapple (Ananas fourres aux fruits)

Remove the pineapple flesh, leaving the skin intact, and cut into chunks. Peel the grapes if the skin is a little tough, slice the oranges and remove the pith. Dice the pears last to ensure that they do not go brown. Mix all the fruit with the pineapple chunks. Drizzle with the boiled syrup. Stir. Chill for 2 hours. Immediately before serving fill the pineapple skin and serve with crème fraîche.