6 servings
Ingredients
1kg  large potatoes (Bintje)
200 g pork back fat
1 clove garlic
1 small bunch parsley
salt, pepper
Preparation:- 1 hour
Cooking: 40 minutes

Grate the potatoes with a coarse cheese grater and drain in a sieve for 1 hour. Make a "persillade" by chopping the pork back fat with the garlic, and parsley, and seasoning with salt and pepper. Once the potatoes have been drained, mix with the persillade. Form this mixture into thin potato cakes, the size of your hand and about 5mm thick. Fry these in a well oiled hot frying pan about 5-10 minutes per side, or until golden and cooked through.

6 servings
Ingredients
2 kg potatoes
1 bunch parsley; chopped
2 eggs ; beaten
4 cloves garlic; finely crushed
1 tbs flour
salt & pepper
300 g salt belly of pork (or unsmoked bacon); cut into small cubes

Grate the potatoes, and drain them in a sieve without washing them. Meanwhile prepare the other ingredients:- chop parsley, crush garlic, beat the eggs and cut the pork into small dice. Mix the potatoes with the parsley, the garlic, the egg, and season with salt and pepper. Form the potato mixture into balls, putting a piece of pork in the middle of each one. Squeeze each one  firmly and cook these dumplings in the stock made from boiling salt pork with vegetables

A flognarde is a kind of clafoutis but made with apples or pears (instead of cherries). The batter is distinctly lighter and it has the advantage of being able to be made in the winter.

Preparation:- 15 mins
Cooking:- 30 minutes
Ingredients
100 g flour
1 pinch  salt
4 eggs 
100 g castor sugar
5 ml Orange flower water
1 litre milk
3 pears; Williams best
1 lemon; juice
50 g butter
2 tbs granulated sugar

In a bowl, mix the flour and the salt. Make a well in the centre. In another bowl, or a deep plate, beat the eggs with the sugar and the orange flower water till light and mousse like. Pour this mixture into the well in the flour.  Using a wooden spoon, beat well, incorporating the milk little by little. Put the lemon juice into another bowl, and then peel, quarter and core the pears and cut them into thick slices, mixing them with the lemon juice to prevent them going brown.

Preheat the oven to 200°C (400°F). Butter an oven proof deep sided flan dish with 20 g of the butter. Tip in the pears and spread them evenly over the bottom. Pour over the batter. Sprinkle over the remaining butter, cut into little dice and bake in the centre of the pre-heated oven for 30 to 40 minutes depending on the size of the dish.

The instant the flognarde is removed from the oven, evenly sprinkle with the granulated sugar.
Serve lukewarm in its dish.

Cooking:- 45 mins  in a hot oven
Ingredients :
A large slice of pork back fat
3 eggs
1 large onion
1 bunch parsley
1 bouquet garni
several swiss chard leaves
milk
6 generous tablespoons flour (2 per egg)
250 to 300 g prunes
salt
pepper

Chop together the pork fat, the onion, the parsley, and the chard leaves to make a sort of hash. Add the beaten egg and the flour, season  with salt and pepper. Lighten the mixture with milk to give the consistency of a somewhat thick pancake batter.
Grease a suitable sized terrine, tip in the batter and add the prunes, making sure they're evenly spread out. Bake in a hot oven 45 minutes.

For approx 12 to 15 pancakes 
Ingredients :
400 g Buckwheat flour
1 pinch fine salt 
1 tbs goose fat or vegetable oil
20 g fresh bakers' yeast
oil (walnut or neutral)

Tourtous  are fairly thin buckwheat pancakes which at one time took the place of bread in the Limousin, especially to accompany rillettes and dishes with a sauce like a civet. At the moment they are regaining popularity, but the modern tendency is to serve them for dessert like other pancakes, with sugar, or jam, and to accompany them with a good local cider.

Preparation and cooking. Put the flour, salt and chosen fat in a large bowl. Crumble the yeast into a glass of warm water - if it's too cold, it will prevent the yeast fermenting, too hot and it will be killed. Cream the mixture and add it to the flour mixture. With a wooden spoon, work the mixture, adding 75 cl of warm water little by little, without letting lumps form, until you get the same consistency as a classic crepe batter.

Cover with a cloth and allow to rise in a warm place for an hour or two. At the end of this rising time, check the consistency and if needed, thin somewhat with more warm water.
Cook these pancakes as usual not forgetting to grease the pan between cooking each tourtou, using some paper towel, moistened with oil. Make sure the tourtous aren’t too thick. Repeat until all the batter has been used.

Presentation.
Serve piled up, and wrapped in a clean cloth on a serving platter. They should be warm. If necessary, keep them warm. Serve in place of bread to go with casseroles or wine based stews. If desired a quarter, a third or even half of the buckwheat flour could be replaced by plain flour.