Scallops, orange butter

For the sauce reduce 400 cl fresh orange juice till 150 cl is left. Add 50 cl chicken stock. Then whisk in 50 gr cold salted butter.

Fry the scallops in a dry pan.

Serve with orange parts.

Follow me on Instagram: @peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Small fajita, smoked mackerel, avocado

Plus a sauce of creme fraiche and horseradish

Pheasant, Sauerkraut, sauce Calvados

For the sauce (per 2 persons) reduce 200 ml apple juice and 20 ml Calvados till 1/3 is left, then add 200 ml cream and reduce again till nice and thick.

Just before serving: cut an apple in small cubes and add to the sauce

Pan-fry 2 pheasant breasts in butter, softly so the don't dry out, about 4 mins per side.

Serve with sauerkraut, casselerrib and potato croquettes

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.