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1 cup fresh raspberry (about 1/2 cup raspberry puree)
1 lb semisweet chocolate or bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1/4 teaspoon salt
1 cup unsweetened Dutch-processed cocoa powder

1.    Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You’ll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.
2.
Put the chopped chocolate in a medium bowl.
3.
In a small saucepan, heat the cream, just until boiling.
4.
Pour the hot cream over the chopped chocolate; whisk to blend.
5.
Stir in the raspberry puree and the salt.
6.
Refrigerate the mixture until completely chilled, about 1 hour.
7.
Pour the cocoa powder onto a plate.
8.
With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
9.
If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
10.
Roll the shaped truffles in the cocoa, coating them thoroughly.
11.
If sealed and refrigerated, these truffles will keep for about 1 week.

2 sirloin steaks, weight to suit preferences
50 g soft salted butter (2 ozs)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chervil
1 tablespoon finely chopped tarragon
2 teaspoons wholegrain Dijon mustard
cayenne pepper, to taste

Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.

Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.

Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.

Sacré Bleu!

1 c. vinegar
1/2 c. salad oil
2 c. white sugar
Bring above to a boil, then cool. Toss gently:
1 can white corn, drained
1 can French cut green beans, drained
1 can English peas, drained
1 sm. jar pimiento, drained
Chop finely:
1 c. celery
1 bell pepper
1 med. onion
Add to vegetables. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Pour cooled liquid over veggies, toss lightly. Refrigerate covered and drain before serving. Keeps well in refrigerator several days.