From ‘The Pauper’s Cookbook’ by Jocasta Innes, a mainstay when I was a student. Serves two.
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.