Sunday cookery projects

Sunday is my cookery project day. Lately I've been doing Italian, but as our Paris holiday is coming up this week it's French. Also greatly inspired by the FT eating in Paris supplement this week. So excited about the holiday, badly needed as we are both feeling pretty ground down.

French cookery features tricky things like sauces and desserts. Today Molleux au Chocolat (molten middle chocolate pudding) and chicken with sauce Robert (mustard and tomato paste flavour). I passed on some of the sauces including Blood Sauce (blood) Angry Sauce (chillies) and Crapaudine Sauce. A crapaud is a toad, but I don't think toads are harmed. The name refers to the squished shape of a spatchcocked chicken it is served with.