Christmas and New Year may be behind us but there's still reason to celebrate as today is Epiphany, a holiday widely celebrated in France.
Commemorating the twelfth day after Christmas, when the three Kings come to pay tribute to the baby Jesus, a traditional French delicacy called Galette des Rois is served.
Galette des Rois is a flat, round cake with an almond cream filling and, according to tradition, if you find a tiny figure in your slice then you are crowned king or queen for the day, and wear a golden crown.
PAUL bakery is celebrating Epiphany by freshly baking this delicious dessert every day until the end of January, with both almond cream or apple filling, and each one is complete with a charm hidden within.
It is available from PAUL at £13.95 and serves 6/8 portions.
* Follow Country Life magazine on Twitter
-
You can now rent King William IV’s former home in London’s Mayfair — for a princely sumThe London property — with royal lineage — is on the market with the estate agency Wetherell for £25,000 a week.
-
Guy Ritchie: 'My mother married an impoverished aristocrat with a knackered country pile. I've been chasing that dream ever since'The film maker opens up about his love for the countryside, and his friendship with Sir David Beckham.
-
A Continental winter warmer: creamy onion soup with caramelised-onion toastSo long the bridesmaid, onions finally get their moment in the spotlight with this delicious and comforting winter soup.
-
Perfect roast goose recipe from Mark HixCooking the perfect Christmas goose, with delicious gravy, is a fantastic way to celebrate Christmas. Mark Hix explains how it's done.
-
How to make Toad in the hole, the ultimate British comfort foodTry Melanie Johnson's recipe for toad in the hole – the ultimate British comfort food – with a twist thanks to the addition of bacon and leeks.
-
The ultimate Boxing Day bacon sandwich – with a surprise ingredientSImon Hopkinson shares his recipe for a bacon sandwich with a perfect Christmassy twist.
-
The step-by-step, stress-free plan for cooking Christmas lunch, by Tom AikensTom Aikens shares his recipes and advice for the perfect Christmas lunch: turkey, cranberry, roast potatoes and all the trimmings
-
Recipe: Simon Hopkinson's Gravadlax, a delightful Swedish cured-salmon dishNothing packs the same aromatic punch as a home-cured salmon flavoured with dill fronds and schnapps – and if you have too much, try poaching the leftovers. Poaching instructions before the recipe.
-
A delicious shepherd's pie recipe to take away the winter chillShepherd's pie is a true British classic which always hits the spot – this delicious take on the dish comes from chef Christian Turner.
-
How to make a delicious Irish stew without potatoesAn Irish stew without potatoes might sound like a contradiction, but this lamb-neck and pearl-barley recipe gives the classic winter dish a rich twist.
