Centre Travel

Pastry: 130 g flour 80 g melted butter 3 pinches salt 5 tablespoons water. Filling: 2 eggs 2 egg yolks 1 tablespoon cornflour 120g sugar pinch of salt pinch of vanilla 300 g halved and pitted 200 ml white wine 30 g butter Method: Pastry: sift the flour in a bowl. Add the butter, salt and water and work quickly into a dough. Wrap in foil and leave to rest in a cool place for at least 1/2 hour. Filling: Mix the eggs and egg yolks with the cornflour, sugar , salt and cinnamon and vanilla, stir until mixture is foamy. Add these with the grapes and white wine. Pour onto the dough. Bake into a heated oven at 200C/ Gas Mark 6 for 30 - 35 minutes.

1 kg rabbit, cut into pieces 2 tbs butter 100g lean, diced bacon 1 onion, sliced 1 carrot, sliced 2 cloves garlic, pressed 1 bay leaf 1 1/4 cup red wine 1/3 cup stock 3 - 4 sage leaves Brown the pieces of rabbit together with the bacon. Add the carrot, onion and garlic. Add the bay leaf and the wine. Let simmer over a low heat, about an hour, turning the meat from time to time. Add the stock, if you want a lot of sauce, some tomato paste. A few dried mushrooms( soaked in water before) will make the dish more tasty.