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Main Courses

These recipes are for le plat or the main course.  In general the  sauce of a French casserole is a lot thinner than an English version, I tend to go for an in between consistency!  It is your personal preference - if you want a thicker sauce then towards the end of the cooking time take the lid off and cook at a higher temperature you will also intensify the flavour.
For many of the dishes there is the meat version and also a complementary vegetarian version.
  • Beef Bourguignon
  • Chestnut Bourguignon (v)
  • Chicken or Tofu Provençal
  • Chilli (v)
  • Coq au Vin
  • Jambon Cru, nectarine and goat's cheese tart
  • Normandy Pork
  • Tagines - Lamb and Prune, Vegetable, Fish

​  ................................a lot more to follow
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  • Home
    • Getting Started
  • Starters & Light Lunches
  • Main Courses
  • Desserts
  • Family Favourites
  • Christmas
  • Jams, chutneys et al
  • Favourite links
  • more @
  • Contact me