A dish from Brittany of leg of lamb from animals which have grazed on the salt marshes and meadows of Brittany.
The only way to make this dish of leg of lamb in a pastry crust is to use the leg of agneau de lait, suckling lamb.
Mango ginger. A rhizome of the ginger family which smells of unripe mangoes. It is used in salads or cooked in coconut milk.
King trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
Chanterelle mushroom, usually sautéed in butter with chopped onions.
