Classic Cassoulet
If you don’t eat this winter mountain dish from over the French border in November to March, it won’t happen for another year, believe me (well, I only cook it in the winter months anyway!). Preserved Duck legs, prime Iberico Pork, home-cured Bacon, the finest white Beans from Navarre, Vegetables and unctuousness galore. That’s it. A complete meal apart from come crusty baguette.
If you don’t eat this winter mountain dish from over the French border in November to March, it won’t happen for another year, believe me (well, I only cook it in the winter months anyway!). Preserved Duck legs, prime Iberico Pork, home-cured Bacon, the finest white Beans from Navarre, Vegetables and unctuousness galore. That’s it. A complete meal apart from come crusty baguette.
If you don’t eat this winter mountain dish from over the French border in November to March, it won’t happen for another year, believe me (well, I only cook it in the winter months anyway!). Preserved Duck legs, prime Iberico Pork, home-cured Bacon, the finest white Beans from Navarre, Vegetables and unctuousness galore. That’s it. A complete meal apart from come crusty baguette.