How to make cassoulet – recipe | Felicity Cloake's Masterclass
A superbly rich bean stew laced with duck fat, sausages and pork bellyBeing French, this rich, leguminous casserole passes as “a voluptuous monument to rustic tradition”, rather than being relegated, like our own pease pudding and ham, to the faintly dismissive category of “comfort food”. In truth, however, it is both: soothingly starchy and deliciously savoury. My take on this classic dish makes no claim to be the one true Carcassone, Castelnaudary or Toulouse cassoulet, but it is worth your time.Soak 8 hr+Prep 15 minCook 4 hr 15 min Serves 6-8 Continue reading...
A superbly rich bean stew laced with duck fat, sausages and pork belly
Being French, this rich, leguminous casserole passes as “a voluptuous monument to rustic tradition”, rather than being relegated, like our own pease pudding and ham, to the faintly dismissive category of “comfort food”. In truth, however, it is both: soothingly starchy and deliciously savoury. My take on this classic dish makes no claim to be the one true Carcassone, Castelnaudary or Toulouse cassoulet, but it is worth your time.
Soak 8 hr+
Prep 15 min
Cook 4 hr 15 min
Serves 6-8 Continue reading...
