Main course;   Cook time: 20 mins

Ingredients: 20 ready-to-eat pitted prunes and 300ml (1/2pt) chicken stock, but with 1/2 a cube; 30g (1oz) butter; 4 x 90g (3oz) veal or pork escalopes; 125ml (4 fl oz) Armagnac; 200ml (7fl oz) creme fraiche. To serve: halved lemon slices, fresh chives and gratin dauphinois

• Bring the prunes and stock to the boil, cover and simmer for 5 minutes. Remove 8 prunes and reserve. Increase heat and cook, uncovered, until the stock has reduced by half, then puree in a food processor.
• Meanwhile, heat the butter in a heavy pan, add the escalopes and cook 2 minutes each side until pale golden and cooked through. Remove and keep warm.
• Add the Armagnac to the pan and ignite carefully, standing well back from the flame. Add the prune puree and creme fraiche, stir until smooth. Season to taste. Spoon some sauce on each plate, arrange an escalope on top and garnish with the reserved prunes, lemon slices and chives. Serve with gratin dauphinois.