Tony Astle is still in France, and this week he ate at Chez Fonfon in Marseille, a classic French bistro that has been operating for more than 70 years.

He sampled la Poutargue, a fresh and citrusy fish dish, and the specialty of the house: la Bouillabaisse du Vallon.

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Ingredients:

120 g short or medium grain rice

1.2 l milk

120 g raw sugar

½ tsp vanilla essence

1 Tbsp butter

pinch salt

nutmeg, ground, to taste

8 or 12 moist prunes

250 ml boiling water

1 tea bag

1 Tbsp raw sugar

Method:

1. Wash off the rice in cold water.

2. In a saucepan, heat the milk, sugar, vanilla, salt and nutmeg.

3. Drizzle in the rice. Heat to simmering point.

4. Transfer to the oven (preheated 180C), add butter in cubes, and bake for approximately 1 hr 15 min. Baking without a lid allows a caramelised rice skin to form.

5. Toward the end of the rice cooking, boil the water.

6. In a bowl place the prunes, raw sugar and tea bag.

7. Pour over the boiling water. Stir to dissolve sugar. Steep for 10 minutes.

Assembly:

1. When the rice pudding is cooked, portion into bowls.

2. Remove the prunes from the tea-infusion and add them to the portioned rice.

3. Add a dollop of cream. Dust with icing sugar.

4. Eat and enjoy!

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