Franco-American Lunch for 6

I’ve mentioned that I like lamb as cooked by the French: and a gigot boulangère is particularly glorious: both dignified and comforting.

After the garlicky lamb, do something simple. If you want it to be pudding, rather than plain fruit or ice-cream, then I’d go for red slump, which is a fabulous American term (as is red grunt, which has a synonymous application) for red fruits baked in the oven with little dumplings. This is easy and suits late summer, when the fruit’s around, though you can use frozen.