Quiz answers
1. A Spanish deacon, Saint Vincent's day is traditionally celebrated with huge pig feasts.
2. This is a term coined by the French humorist Franáois Rabelais, meaning salted slices of meat or sausage intended to create a thirst and increase bar sales!
3. (a). A speciality of the Ardäche in France, the sliced garlic sausage is added at the end, along with the black pudding. It may also be sprinkled with breadcrumbs and browned in the oven.
4. (b). The phrase translates from the word loukoum, the name for the sweet made from honey, sugar and cornflour - also known as Turkish delight.
5. The interior cut is the topside, used for braising and second-class roasts. The exterior cut is silverside, used for pickling/boiling and braising.
6. Sliced banana, orange segments and green grapes. These are mixed with soured cream, sprinkled with parsley and served in lettuce hearts.
7. There is a view that, having cut the fillets into strips, they should be rolled to produce a cigar shape. Cooking à la meuniäre is also suggested.
8. This is a Camembert-style farmhouse cheese made by hand. It has a grassy flavour and the aroma of mushrooms. Coolea is a Gouda-style cheese.
9. (c). Borleves is a dry white wine soup, containing five egg yolks, lemon rind, sugar, cinnamon and cloves.
10. They are said to be better than Normandy butter because they are not a by-product of cheese. Both have intense flavours with a long hint of nuts.
11. (a). The Harvard recipe uses cornstarch to thicken a liquid of beet juice and vinegar. Yale uses orange juice with a splash of lemon and orange rind.
12. No. The fried eggs should be cooked gently, producing a soft, lightly set white. The deep-fried version should be cooked in hot oil, with the crisp white encasing the yolk.
13. This is the dried and compressed eggs of the grey mullet eaten in fine slices with lemon and olive oil. It is similar to botargo, also popular in Provence.
14. (c). Often served with a glass of buttermilk, the potato is served with a well in the centre, into which is placed a large knob of butter. Each forkful is dipped into the well before eating.
