Stuffed cabbage leaves (Feuilles de choux farcies)

Blanch the cabbage leaves, taking care that they do not overcook and disintegrate. Allow the uncooked rice to soak for around 30 minutes. Subsequently mix this with the onion and chopped parsley before adding the ground nutmeg and thyme. Add pepper to taste. Place a small cup of this mixture on each cabbage leave before wrapping them to form rolls, folding them up at both ends and securing with cocktail sticks. Brown the onions and chopped tomatoes in a frying pan containing 1 tablespoon of oil. Divide this mixture into two equal parts: use one half to cover the bottom of the pan. Pour the other half over the ‘rolls’, which should be placed close together in the frying pan. Cover the rolls with water or vegetable stock, ensuring that they are not completely immersed. Cook for around 45 minutes over a low heat after carefully covering the pan.

Creamy mushrooms (Champignons à la crème fraîche)

Chop the shallots finely and lightly brown them in the oil over a low heat. Add the sliced mushrooms and sprinkle the mixture with the lemon juice and pepper to taste. Add the chopped garlic and leave to reduce over a medium heat until the liquid has been absorbed. Add the crème fraîche, stirring as you do so. Serve hot, sprinkled with chopped parsley.

Baked Apples (Pommes roties à l‘orange)

Leave the apples whole and peel away two thirds of the skin from the bottom upwards. Cut four round slices of orange, leaving the peel on, and place an apple on each slice. Place the apples and orange slices in the oven over a low heat. While they are cooking, squeeze the juice from the remaining oranges and add the sugar, stirring until dissolved. Pour the orange syrup over the middle of the apples as soon as the centres begin to soften. Leave to cook until soft. Serve warm, sprinkled with caster sugar. This simple yet sophisticated dessert is perfect for both family meals and elegant dinner parties.