Cassoulet
Many recipes call for the addition of chicken stock to this classic winter stew from the south west of France – but this dish is so packed with flavour from the goose and pork belly fat I think chicken stock is wasted if added. Save your stock for a hearty vegetable soup instead. Cassoulet is a simple – though perfect – dish for the cold winter months and fairly simple to prepare. This traditional, hearty dish may originally derive from France but in a modern age we are fortunate enough to be able to purchase most of the ingredients at a reasonable price. You can omit the duck if you want or because you can’t find it. The other ingredients will still make this a wonderful meal. The dense texture from the beans gives this winter meal that comforting feel so many of us desire as we sit down to a dark evening meal. Ingredients 400 gr of beans – an assortment. Use tinned. It’s easier. 1 kg tomatoes 1 kg carrots 2-3 celery sticks …