My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was “born” out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.

sacristains (French word) is a little harder to classify, and the origins are equally mysterious. Made with puff pastry (pâte feuilletée) layers of sugar and almonds and a quick trip to the oven make this crispy treat…heavenly

Quince are not a pretty fruit. Far from perfectly shaped they resemble an oversized, rock-hard pear. However, once peeled and stewed with sugar, like apples for a compote, quince are versatile. You can make a quince paste, which is delicious with cheese or follow this recipe for Quince Puff Pastry Tarts …

Think simple. Think quick. All the taste and comfort of a traditional chicken pot pie style casserole with much less time and effort.

Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.

A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.

Light and crisp puff pastry covered in creamy goat’s cheese, salty ham and topped with the season`s best Asparagus gently roasted to perfection.

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.

The freshness of the season’s first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.