To make this dish stretch a little further, serve with baked or roast potatoes.

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The cosy restaurant resembles an Alps chalet with wooden walls and tables, and stays true to its southeastern France namesake, serving red wine broth and raclette cheese fondue alongside Parma ham, duck, shrimp and roast potatoes.

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Roast turkey, potatoes and Brussels sprouts were served to guests at the Pensione Bozzola in Milan on Christmas Day in 1938.

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The menu includes school staples like pasta, baked potatoes, roast dinners, fish and chips and apple crumble.

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Favorites: roast chicken with garlic mashed potatoes and a wild mushroom jus, and poached skate in a spring garlic broth with potato gnocchi and asparagus.

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Roast for a further 20 mins until the potatoes are a deep golden brown and the onions have caramelisedand softened.

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Rub the potatoes with 1 tbsp of the oil and a sprinkle of salt and roast for 20 mins, then add the onion wedges and give the tin a good shake.

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