Woman_and_Home_Feel_Good_Food_-_October_2019

Crispyduck

cassoulet

Fora littleextraindulgence,serve

withhunksoffreshlybaked,crusty

bread to mop up all the juices with.

Serves 6 • Ready in 1 hr 45 mins

200gsmokedlardons

300gsausage,sliced

2tbspduckfatoroliveoil

2 shallots,finelydiced

1 stickcelery,diced

1 carrot,diced

1 bouquetgarni

2 garliccloves,crushed

400gdriedharicot beans, soaked

overnight

6 confitducklegs

crusty bread, to serve

1 Heattheovento180C/Gas4. In a

largecasseroledish,frythelardons

for5 mins,untilbrowned.Addthe

sausageandfryfora couplemore

mins.Addtheduckfat,shallots,

celery,carrot,bouquetgarniand

garlic.Fryfora couplemoremins

untilslightlysoftened.Addthe

beans,alongwith2ltrwater.Putin

theoven,uncovered,andcookfor

1 hr 30 mins,untileverythingis soft.

Checkhalfwaythroughand add

morewaterif needed.

2 Meanwhile,cooktheconfit

ducklegsaccordingtothepack

instructions.Servetheduckontopof

thecassoulet,withbreadontheside.

Perserving:Cals793,Fat 38g, Sat

fat 13g, Carbs 34g

Porkandcider

casserole

Astress-freemealperfect for

sharing with friends.

Serves4 • Readyin4 hrs 20 mins

(slow cooked)/1 hr 50 mins

2tbspoliveoil

600gporkloinfillet,sliced

1 redonion,thinlysliced

2 garliccloves,grated

2tspfennelseeds

350ml-500mldrycider

zestandjuiceof2 lemons

3tbspcrèmefraiche

75ggreenolives

3tbspcapers

handful flat-leaf parsley, chopped

1 Heata slowcookertohighorthe

ovento160C/Gas3. Heat½theoil

in a largefryingpan.Addthepork,

in batches,andfryfor2 minson

eachsideuntilbrowned.Transferto

theslowcookerora casseroledish.

2 Heattheremainingoilin thepan,

addtheonion,garlicandfennel

seedsandcookfor5 mins.Add

350mlcider(500mlif usingthe

oven),bringtotheboilandpour

overthepork.Scatterovermostof

thelemonzestandallofthelemon

juice,coverandcookfor4 hrsin the

slowcooker(1½hrsin theoven).

3 Stirthroughthecrèmefraiche.

Seasonandscatteroverthe

remainingingredientstoserve.

Perserving:Cals575,Fat 32g, Sat

fat 13.2g, Carbs 10.8g

Fennelsausage

pappardelle

We’veusedfreshpappardelle,

whichis easytofindatyourlocal

supermarket,buttagliatelle

(pappardelle’sskinner sister) will

work well too.

Serves 6 • Ready in 30 mins

400gfree-range pork and fennel

sausages

2tspfennelseeds,bashed in a

pestleandmortar

1tspchilliflakes

1 largefennelbulb,cutintowedges

2tbspoliveoilplusextrafordrizzling

1 onion,peeledanddiced

2 garliccloves,crushed

3 rosemarysprigs,finelychopped

450gfreshpappardelle or

tagliatelle

150mlwhitewine

zestof1 lemon

45g Parmesan cheese, grated

1 Squeezethemeatfromthe

sausagesintoa bowlwiththe fennel

seedsandchilliflakes.

2 Reserveextrafennelleavesfor

garnish.Heattheoliveoilin a large,

deepfryingpanovera medium-high

heat,frythefennelfora fewminutes

untilcoloured.Addthesausage

meatandonion,stirringoften,

andcookfor 10 mins,untilthemeat

is browned.Addthecrushedgarlic

androsemaryandcookforanother

min.Cookthepappardelle

accordingtopacketinstructions.

3 Addthewhitewinetothemeat

mixtureandallowtoreducefora few

mins.Finelygrateoverthezestof 1

lemonandthenturndowntoheat.

Tossthroughthecooked,drained

pappardelle.Dividebetweenyour

bowlsandfinishwitha gratingof

Parmesan,a drizzleofoliveoiland

thereservedfennelleaves.

Perserving:Cals500, Fat 24g, Sat

fat 6g, Carbs 44g

FEEDING A CROWD

There’sa traditionof starting a new

cassouletwith a gravymadefrom

what’sleftin thepotfrom theprevious

one– one SanFranciscorestaurant

has kept this going for 40 years so far

94 woman&home PASSIONATE ABOUT FOOD