Parsnip Puree: boiled then pureed with butter. Simple and delicious.

Pommes Sautees au Lard: fry up enough bacon – or in this case pancetta, and this was possibly a mistake – to render a deep layer of fat, then fry the potatoes in it. Had I cooked the potatoes for longer the pancetta would have blackened, but the potato didn’t cook quite enough. perhaps blanching the potato first would help, or maybe a wider pan and thinner slices. Still, delicious.