Omega Seamaster 600m

3 sage leaves, finely chopped

150g/5oz smoked rindless streaky

Omega Seamaster 600m

1kg/214 lb lean pork leg or shoulder

tin (pan) with baking parchment.

Country style Pt with Leeks (serves 8 10)

Omega Seamaster 600m

2.5ml/12 tsp salt

delights of French cuisine in 25 authentic recipes.

They show how to cook some of the country's famous dishes in their book Classic Recipes Of France and explore the rich and varied Omega Seamaster With Diamonds

2 Cut the pork into 3.5cm/134in cubes. Working in two or three batches, put the meat into a food processor fitted with the metal blade; the bowl should be about half full. Pulse to chop the Omega Seamaster 600m meat to a coarse pure. Alternatively, pass the meat through the coarse blade of a meat mincer. Transfer the meat to a mixing bowl.

until the leeks are very soft, then set aside to cool.

4 Preheat the oven to 180C/350F/Gas 4. Line the base and sides of a 1.5 litre/212 pint/614 cup terrine or loaf Omega Constellation 2017

Omega Seamaster 600m

15g/12 oz/1 tbsp butter

Omega Seamaster 600m

2 or 3 large garlic cloves, finely chopped

Classic Recipes Of France by Carole Clements and Elizabeth Wolf Cohen, published by Lorenz Books, price 4.99.

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Viva la France! There's no need to travel to Paris to enjoy some of the world's best foods.

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1.5ml/14 tsp ground cumin

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3 Reserve two of the bacon rashers for garnishing and chop or grind the remainder. Add the bacon to the pork in the bowl removing any white stringy bits.

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Pinch of freshly grated nutmeg

1.5ml/14 tsp quatre pices (a mix of ground cloves, cinnamon, nutmeg and )

6 Spoon the mixture into the terrine or loaf tin, pressing it into the corners. Tap firmly to settle the mixture and smooth the top. Arrange the bay leaf and bacon rashers on top, then cover tightly with foil.

5ml/1 tsp freshly ground black1 bay leaf, to garnish1 Cut the leeks lengthways, wash well and slice thinly. Melt the butter in a large heavy pan, add the leeks, then cover and gently cook for 10 minutes, stirring occasionally. Add the garlic and continue cooking for 10 minutes Omega Speedmaster 40th Anniversary Limited Edition

5 Add leeks, herbs, spices and salt and to the bowl with the pork and bacon and, using your fingertips, mix thoroughly until combined.

Omega Seamaster 600m

7.5ml/112 tsp chopped fresh thyme

Omega Seamaster 600m

Classic French dishes to bring a little taste of Paris to your kitchen

Traditionally this sort of pork pt (or more correctly, terrine, since it has no crust) contains pork liver and egg to bind. This version uses leeks instead for a fresher flavour and a lighter result.450g/1lb trimmed leeks (white and light green parts)

(fatty) bacon rashers (strips)

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