| The French have a wonderful tradition of good food | | | | - 3 tbsp tomato puree |
| with many delicious regional specialities. | | | | - 1 tbsp provencal herbs |
| Eating in the Languedoc Roussillon or Provence | | | | - 2 tbsp olive oil |
| regions, you're likely to come across the speciality of | | | | - Salt and freshly ground pepper |
| Cassoulet. It's a wonderful country recipe that's a | | | | |
| combination of beans, pork, sausages and, of course, | | | | 1. Preheat the oven to 180C, GM4 |
| garlic and herbs. Some have called it a peasant stew, | | | | 2. Place the beans, onion, garlic, bacon and herbs in a |
| but it far exceeds that humble name. | | | | pan |
| This is a wonderful dish to cook in the cold of winter | | | | 3. Add 500ml water |
| as you can leave it warming whilst you're out and tuck | | | | 4. Bring to the boil and simmer for ten minutes |
| in when you return. | | | | 5. Fry the belly pork and lamb pieces in olive oil |
| However, this is not a dish for the reluctant as it's quite | | | | 6. Cook in the oven for ten minutes |
| time-consuming to prepare - yet one taste will have | | | | 7. Add the Toulouse sausage and cook for a further |
| you hooked and enjoying it regularly. | | | | twenty minutes |
| Traditional French Cassoulet recipe | | | | 8. Place all cooked ingredients into a large casserole |
| Ingredients | | | | 9. Add more water, if necessary |
| - 500g tin of cannelini beans | | | | 10. Cover & cook for one and a half to two hours |
| - 500g belly pork, cut into 4cm squares | | | | on a low heat |
| - 500g lamb pieces or mutton | | | | 11. Check regularly to ensure that there's sufficient |
| - 250g chopped smoked bacon (cooking bacon is fine) | | | | water |
| - 450g Toulouse sausage, cut into pieces | | | | 12. Serve! |
| - 2 onions, chopped | | | | If you're out of time, it's possible to buy large tins of this |
| - 2 garlic cloves, finely chopped | | | | traditional meal when you're across the Channel at the |
| - 1 bay leaf | | | | French supermarkets - don't miss out! |