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"Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables..."

Ingredients: creme fraiche, fresh ground black pepper...

"A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and..."

Ingredients: pepper, creme fraiche...

"F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of..."

Ingredients: fresh ground black pepper, extra virgin olive oil...

"A very easy recipe to make, perfect for a winter's day. I first tried tartiflette whilst in a small cafe in Lille. I had to ask for the recipe as I enjoyed it so much!

It originates from the Savoie region of France - a fairly new French dish, created by the makers of Reblochon cheese during the 80's.

Reblochon cheese..."

Ingredients: pepper, creme fraiche...

"This is light and fluffy. Recipe is from Taste of Home."

Ingredients: fresh ground black pepper, unsweetened apple juice...

"This is an easy quiche using ingredients most of us have on hand. You can substitute your favorite cheeses and smoked meats (like ham or sausage) for the cheese and bacon in this recipe. Feel free to add mushrooms, spinach or whatever you like. Just be sure to precook it!"

Ingredients: pepper, egg yolks, eggs...

"Marcia Kiesel likes to feature corn in main courses because "it's so substantial," she says, so she uses it here as a base for a decadent cheese soufflé, enhanced with smoky bacon. The rich flavors of apples and pears in the 2003 Morey-Blanc Meursault from Burgundy complement the dish beautifully. We enjoyed this throughly - wasn't..."

Ingredients: fresh ground pepper, corn...