Main courses

CassouletThis is a winter family favourite, easy to make ahead and reheat and or transport. It is my version of a typical "Plat toulousain" (from Toulouse in the south of France). The original has a bread crumb crust on top and takes forever to make. I suggest using a big enamelled cast iron pot for this recipe.
Cheese and tuna souffléYes, that's how easy it is to make a soufflé! You can always cook this in individual ramequins but then cooking time might be a bit shorter. I have even baked them in muffin trays.
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