Winter Feast

I have wanted to make this for such a long time. Finally got round to it with the acquistion last weekend of some very good quality organic Toulouse sausages.

First roast off your duck legs for an hour and a half.


Then start on your bean stock with a carrot, half a head of garlic, an onion, sprigs of rosemary and thyme.

Then you add a pound of pork belly and bring to the boil and let it simmer for a while.


Then you fry off some onion and garlic followed by the Toulouse sausages.


Drain your stock and add all the ingredients so far to the casserole, including the duck legs, a couple of chopped carrots, tomatoes and an onion, along with 2 tins of haricot beans.

Slap it into a hot oven for a couple of hours and 15 minutes before the end, cover with breadcrumbs and drizzle with duck or goose fat.

Et voila! Cassoulet served with creamed potatoes. Yummy.


Washed down nicely with a glass or two of Martas Vineyard Malbec Signature Reserve, sold to me by Marta herself for the knock down sum of £12.50 at last weekends BBC Good Food Show in Glasgow.

For dessert we had Cointreau Souffle, couldn't be arsed photographing it though.

Supper

A snip at £1.87 from Tesco with a nice mayonaisse dip.

Baby Cow Heaven

Aperitifs

We went to an organic food festival in Glasgow last Sunday. It was an excellent day out, lots of tastings and some demonstrations as well. We found a stall selling organic, field raised, grass fed veal. We bought some and had it last night. It was unbelievably delicious. We coated it in lemon zest and peppercorn breadcrumbs and had it accompanied by sauteed potatoes and baby greens. Washed down with a few glasses of Italian Barbera it was a splendid meal, even if we did both fall asleep on the sofa afterwards, missing the film we rented.