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.
................................a lot more to follow
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