,and
MattMoranis wellandtruly
prepared.“Everyonewhofollowsme
onInstagramknowsthateveryyear,
whenit startstogeta bitcool,
I alwaysmakea cassoulet,”hesays.
“Comingintothistimeofyear,
it’snotjustaboutmakinga hearty
meal,it’salsoaboutmakingan
economicalonethatwillfeedthe
wholefamily.Generally,in allbraised
slow-cookeddishes,youwant
tobeusinga secondarycut.
Whetherit’schickenthighsorpork
belly,eventhecassouletwithsome
sausagein it.Thesecondarycutis
cheaper,butyouhave to put a bit
ofloveintoit.”
Andjustbecauseit’sconsidered
a comfortfooddoesn’tmeanthese
casseroleslingerin familiarterritory
- Mattis readytopushsome
boundaries.“I thinkwhatpeopledo
whentheymakecasserolesis they
sticktowhattheyknow,andwhile
that’sallwellandgood,I justreally
wantedtomixit upa littlebitby
using lots of different flavours.”