Method: Spoon 2 teaspoons brown sugar into each serving container
Pour a tot of whiskey into each
Fill the goblets with coffee to within an inch of the brim
Stir until the sugar dissolves
Pour the cream carefully onto the coffee so that it is on top
Add a topping of your choice (ground nutmeg etc.)

Note: To float the cream on the coffee:
Slowly pour it over the back of a spoon held over the serving
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Serves Four

Ingredients required:

8 teaspoons brown sugar
4 tots good quality whiskey
1 litre strong filter coffee
250 ml fresh cream, slightly whipped

1. Heat olive oil, garlic, salt, green ginger root and pepper in a skillet or in the top pan of a chafing dish over a flame.
2. Add flank steak and brown the meat lightly for a minute or two.
3. Add soy sauce,sugar and cover the skillet.
4. Cook the beef for about 2 more minutes.
5. Remove the meat and keep it warm.
6. Add  bean sprouts, tomatoes,and green peppers to the pan juices.
7. Cook for about 3 minutes.
8. Add the meat and stir in the cornstarch blended with 1/4 cup of cold water.
9. Cook, whilst stirring until the sauce is thickened.
10. Turn into a warm serving dish.
11. Sprinkle with scallions.

List of ingredients required:

• 4 tbsp olive oil.
• 1 clove of garlic, crushed.
• 1 tsp salt.
• 1 tsp green ginger root, finely chopped.
• 1 pound flank steak, cut into thin diagonal slices.
• 4 tbsp soy sauce.
• 1/2 tsp sugar.
• 2 cups bean sprouts.
• 2 tomatoes, peeled, seeded and coarsely chopped.
• 2 green peppers, seeded and cut into strips.
• 1 tbsp cornstarch.
• 1/4 cup cold water.
• 2 or 3 scallions, cut into 1 inch pieces.

1. Scrub the potatoes well and dry them

2. Bake the potatoes in the preheated oven for about 1 and 1/4hours until just tender

3. Let the potatoes cool slightly then split them

4. Scoop the potato flesh into a bowl

5. Turn on the grill to medium heat

6. Melt 25g of butter in a large deep frying pan

7. Add the onions and fry them until they are lightly golden brown

8. Add the remaining butter and let it melt

9. Add the potato flesh to the butter

10. Season to taste with salt, pepper and nutmeg

11. Sprinkle half the chopped chives into the pan

12. Stir the potatoes once or twice over moderate heat

13. Smooth the surface level by pressing down on the potatoes so that they form a cake

14. Cook over moderate heat for about 4minutes

15. Dot the surface of the galette with the remaining butter

16. Place the pan under the preheated grill

17. Cook until the top of the potato forms a golden crust

18. Carefully slide the galette onto a warm serving plate

19. Garnish by sprinkling the remaining chives over the galette

20. Cut the galette into wedges and serve

List of ingredients required:

(serves 8 people)

6 medium baking potatoes
4 oz (115g) butter
3 medium onions, thinly sliced
Salt and freshly ground pepper
Ground nutmeg
3 level tablespoons chopped chives

The oven should be preheated to a temperature of 375F (190C)