The previous five phases have all featured my favourite recipes from Iberia so I suppose it is time to move the other side of the Pyrenees. Today’s offering is a little adventurous for Bongo-cooking but, just think of the reaction you could get on a campsite in Mablethorpe
Phase 6a
Tartiflette
A French dish from the Savoy region, it originated in the valley of Aravis, home of Reblochon cheese. It is not a traditional dish and was invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese.
It’s still delicious though 
You can get Reblochon from good delis and some Waitrose & Tesco stores. Or France
Pancetta & mushrooms....
Sauté the pancetta....
....and set aside.
Sauté the mushrooms....
....and set aside.
Slice & season some spuds....
....put half the spuds in a cazuela....
....then the pancetta & mushrooms....
....and half the Reblochon cheese (note, it’s not the same with Red Leicester
)....
....the rest of the spuds....
....and a good dollop of double cream.
Cook sloooooowly for a loooooooong time....
Phase 6b
Snails
Phase 6c
Frog’s legs
Yes, I know, Asda don’t do them
Get them ready-skinned, it’s a lot less bovver than a hovver 
Coat in some seasoned flour and zap them quickly
Bon appetit!
PostScript
To eat snails properly you’re supposed to be equipped with a range of tongs & forks to hold the shells and dig out all that delicious meat, something along the lines of these....
....but as I don’t regularly eat snails (well not from the shells, anyway) the Cordon Bleu effect was somewhat diluted with the use of mole-grips and a 0-pt Phillips screwdriver
....... 
