Ever since I discovered it in one of those 50p recipe books from Sainsbury’s, this has been one of my favourite recipes. It features fairly often in our repertoire — great for days when you are short of ideas or time for shopping, because most of the ingredients are generally hanging around in the storecupboard or fridge. And we never get tired of it. Extra bonus: it’s vegetarian.
One of Steve’s favourite high-carb dishes. No quantities, because it is done “au feeling” as the French say — just use your common sense, depending on how much leftover chicken you have and how many people you are feeding.
This recipe uses little round courgettes. If you can’t get them, the risotto will do equally well in peppers or onions — or indeed on its own, or as an accompaniment to something else.
Serves 4, or 8 as a starter.
Here is a quick-to-make soup which sounds implausible but is actually very nice. It can be eaten hot, warm or cold. As a variation, you could use Boursin or similar instead of vache-qui-rit.
I must confess I am not fond of cassoulet as it is served in the Aude — too stodgy and grease-laden — but this is something else entirely, lighter and much more digestible.
Mounjettes is the name given to dried haricot beans. They do need to be good quality for this dish, and preferably the new season’s harvest. The dish is much more liquid than cassoulet de Castelnaudary, and it’s traditional to serve the sauce first as a soup, with bread broken into it, followed by the beans and meat. We also had a lovely green salad with this, freshly plucked from the garden.