• Preheat the oven to 180ºC/350ºF
• Cut the pastry into 12 pieces in a shape of your choice.
• Place the truffle slices on 6 of the pastry slices, then top each with a foie gras slice.
• Cover with the remaining 6 slices of pastry.
• Moisten the edges of the pastry with a bit of water to seal them.
• Brush with egg yolk to obtain a nice golden brown colour.
• Place on a baking sheet and bake for 10 minutes.
• Serve with winter salad or as an appetizer.

• Mince together the rosemary leaves, garlic, and lemon zest and transfer to a small bowl.
• Make six ½-inch (1.25cm) deep slits in the lamb shoulder. Insert as much of the rosemary mixture as you can in each slit. Mix the remaining mixture with the olive oil and rub it over the lamb shoulder. Let the lamb sit at room temperature for 2 hours up to overnight. If leaving the lamb overnight, wrap and refrigerate it and remove it from the refrigerator at least 2 hours before grilling so it is at room temperature.
• Build a good-sized fire about 25 minutes before cooking the lamb shoulder. When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set a BBQ grill pan in the middle of the coals, then set the grill over the coals.
• When the grill is hot, place the lamb shoulder in the centre over the drip pan. Sprinkle salt and a bit of freshly ground pepper over the shoulder, and close the grill, ensuring the air holes are open on the top and the body of the barbecue. Grill for 12 minutes until the shoulder is pale gold on the grill side. Turn the shoulder, season with salt and pepper, and grill for another 12 minutes.
• Transfer the shoulder to the part of the grill over the coals, cover, and grill until the shoulder is deep golden, about 10 minutes. Turn and repeat.
• NOTE: The interior temperature of the lamb should now be about 150ºF (65.5ºC), which means it is medium and, to my way of thinking, perfectly cooked. If you like it rarer, brown it on just one side; if you like it more well done, adjust the initial cooking time in the centre of the grill accordingly.
• Transfer the lamb from the grill to a cutting board that will catch the juices. Let it sit for at least 10 minutes and up to 20 minutes before slicing the lamb. Drain the juices into a small pitcher and serve alongside the meat.

• Boil a pot of water to peel the tomatoes and prepare a bowl of ice water alongside.
• Wash all the vegetables.
• Remove the tops of the tomatoes and make a small slit. Then, place the tomatoes in boiling water for around 30 seconds until the skin peels slightly. Take them out and place them in the iced water to stop the cooking process. Peel the tomatoes and cut into large quarters. Set aside.
• Peel and chop the onions.
• Cut the zucchini into 1 cm cubes.
• Quarter the peppers and remove the seeds. Cut into 1 cm strips.
• Cut the small green peppers into rings.
• Cut the eggplants into 1 cm cubes.
• Heat the olive oil in a frying pan. Sauté each ingredient independently, reheating the olive oil between each one.
• Start with the onions and tomatoes and set aside. Then, sauté the peppers and set aside. After that, sauté the eggplant, adding as much olive oil as needed until cooked.
• Deglaze the skillet with vegetable stock (or water).
• Pour all the vegetables and vegetable stock into a large stockpot.
• Season with salt & pepper to taste.
• Add thyme, bay leaves, and crushed garlic cloves.
• Simmer for 30 minutes over low heat, and then enjoy!

For the pastry:

• Mix the flour and salt in a large bowl, and add the Classic AOP Vallée des Baux de Provence organic olive oil to obtain a grainy texture.
• Add the water and knead lightly.
• Form into a ball and leave to rest for 30 minutes in cling film.

For the filling:

• On a floured work surface, roll out the oil dough. Place the pastry in a tart tin.
• Prick the base with a fork, sprinkle with the pecans and place the cranberries on top.
• Mix the orange zest and juice with the sugar and pour over the cranberries.
• Baking for approx. 35 minutes at the very bottom of an oven preheated to 220°C (430°F). Depending on the temperature of your oven, the tart may bake quicker, so keep an eye on the tart.