My mother`s training at the prestigious French culinary institute instilled in her a mastery of the other sauces, which she happily passed on to me starting at a young age. As a child, I felt I had special powers knowing her `secret sauce` the versatile béchamel that could transform everything from vol-au-vents to cauliflower gratin. From her lessons emerged a lifelong adoration for French cuisine. The recipes she taught me over the years, many featured here [in the book], combine skill with joy Beef Wellington Bites, Smoked Salmon Blinis, Chicken and Mushroom Vol-Au-Vents.

Classic French techniques come sized for passing around with ease. Savoury, sweet, simple and decadent this collection encapsulates my mother`s wealth of knowledge along with the flavours of France we came to cherish together.

Though her academy training was formal, our food memories are filled with warmth, laughter and a pinch of French flair.

BEEF WELLINGTON BITES Though Beef Wellington traces its origins to 19th century England, the lavish dish of tenderloin wrapped in pastry encapsulates the decadence and richness that exemplifies French haute cuisine. The extravagance pays homage to French culinary culture, much like Beef à la Mode.

Over the years, my father would request my mother to prepare this French-inspired dish. These miniature Wellington Bites offer a taste of the flavours of a French classic in individual handheld form. Tender beef and d`uxelles wrapped in puff pastry distil this lavish yet cozy dish into nostalgic bites ready for passing and sharing.

INGREDIENTS (MAKES 2O BITES) 2 tablespoons olive oil 1 pound beef tenderloin or filet mignon, cut into 20 (one-inch) cubes 1-2 tablespoons Dijon mustard 2 tablespoons butter 2 shallots, finely chopped 2 cups white cremini mushrooms, finely diced 1sprig Italian parsley, finely chopped 2-3 sprigs fresh thyme + some for garnish ¼teaspoon salt ¼ teas poon fresh ground pepper 1 pound Rough Puff Pastry or packaged puff pastry, thawed but still cold l egg, beaten with one tablespoon water (for egg wash) METHOD 1. Preheat the oven to 200 degrees Celsius.

2. In a skillet or cast-iron pan over medium heat, add two tablespoons of olive oil. Season the beef cubes with salt and pepper, and sear all sides. Transfer to a plate.

3. Brush the seared beef cubes generously with Dijon mustard and set aside 4. In a medium saucepan over medium heat, melt the butter and sweat the shallots for two to three minutes. Add the mushrooms and cook for five minutes, stirring, until the mixture becomes dry. Incorporate the finely chopped parsley, leaves from the thyme sprigs, salt and pepper.5. Unroll the puff pastry sheet and cut it into 2O squares. Press one square into the bottom and up the sides of each well in a mini muffin pan, leaving a slight overhang.

6. Spoon a piece of the seared beef into each pastry-lined well and top with mushroom mixture. Fold the overhanging pastry over the filling.

7. Brush the top of each bite with egg wash and sprinkle with additional thyme leaves.

8. Bake for 15 to 20 minutes, or until the pastry turns golden brown.

Serve immediately.

This excerpt has been taken, with permission, from the section French Table in the book Gather & Graze, authored by Mumtaz Mustafa and Laura Klynstra, and published by Skyhorse Publishing in 2024