Try it in the fennel and potato gratin recipe below, for a vegetarian meal with salad, or as an accompaniment to roast meats.

Carve the lamb and serve with watercress and a potato gratin.

Let cool and blitz in food processor to get coarse crumbs (use 80g for the stuffing and 120g for the potato gratin, below).

Starters may include rabbit and hazelnut terrine, with a main of beef tagliata with rocket and a side dish of potato gratin with comté cheese.

I'd ordered parmesan encrusted chicken with potato gratin and green beans and, to taste, boboti (minced lamb) with salad.