A name in Flemish-speaking west Flanders for cougnou, a traditional Christmas yeast cake with raisins from Flanders, also available on St Martin’s day. Traditionally it is made in the shape of the baby Jesus. It is known by a variety of names throughout France and Belgium and decorated in different ways.
Waterzoi with tarbot. A creamy fish stew from Flanders with turbot.
A name for Brusselse Kaas, a low fat, rindless, cow’s milk cheese from Brabant made with pasteurised, skimmed milk and having a strong, piquant flavour.
Wild hop shoots. Considered a delicacy, they have a short season in Spring and are often used in soups and, famously, in risotto in the Veneto.