I was living in France.

I stayed there for three years.

Once twice a week, I treated myself to the most amazing bold breakfast, and it started off with these beauties.

Here.

Mur gaze cheap but incredibly tasty.

Settle for the nice hot pan Mogae's in.

It's a very spicy sausage.

Doesn't need any help leaving Chile.

Just a touch sold.

You smell the spice start release all that wonderful oil that flavor in there at a couple of cloves are finely sliced garlic.

Spread the garlic across the pan.

Get instantly changes.

Color takes on this nice, dark, rich golden color, now taking over the heat out with callously.

The stocks of salt.

Herbs like parsley and coriander can be used to impart flavor during cooking, but the league should always be added just before serving, to give maximum color and fragrance, and then finish that off my capers.

My now, take your question.

They're literally 24 hours old, so they're crispy on the outside.

I just slice off the lid.

This recipe is a great way to use up any leftover question from the day before, I used to cringe when I saw the French cooks away Questions leads to cry Thinking my gold.

Any idea what you're throwing away in terms of flavor?

Whatever you do, do not wipe out that pan.

Dunk your questions, mopping up all that amazing flavor, caramelizing the inside that beautiful.

Don't forget the leads, then get your thumbs go inside.

The quest on I don't want to do now is this great little pocket.

Just manipulate the question now is where it gets exciting.

Mix up capers, garlic sausages with color, that wonderful delicious flavor.

Oil.

Now some cheese for not just any cheese.

Fontina cheese is like the number one cheese for grilling because it's a very rich cheese.

You shave it thinner.

Then you would have white truffle, but it gives a really nice saltiness in a light, smoky flavor.

Touch it, pepper sold.

Place thes big boys on the tray, literally 30 seconds on the grill.

Wait.

Nice crisp packets full of flavor.

Now top them.

I'm back for May.

It's almost like being back in Paris, except this time I have to share them with the French.