Create a rum-based glaze for ham, pork, or chicken. Flavour Sauces: Add rum to sauces for desserts or savoury dishes. Infuse Fruits: Soak dried fruits in rum to use in cakes, pies, or tarts.

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

As for the fillings, these don't necessarily show much of a French influence, unless you count ham and cheese. You might also find tortas similar to Cuban sandwiches, Philly cheese steaks ...

Mix rum with maple syrup, the zest and juice of a lemon, and Dijon or hot mustard. Score and stud ham with cloves. Brush the glaze all over, bake in shallow bath of Karma Cola (or your favourite ...