Scatter the crumbs on top and cook in the oven for another 15 minutes this will soak up the excess fat and

Scatter the crumbs on top and cook in the oven for another 15 minutes, this will soak up the excess fat and give a nice finish to the dish. The pork provides salt, so don’t add any until you’ve checked the seasoning before you serve.. Take them out, and turn the oven down to 160ºC/320ºF/Gas mark 3. Add the sausages, beans and duck to the pan, mix together gently to distribute the meat amongst the beans and juices, and cook in the oven for 1 hour. Bring to the boil add the pieces of bacon, cover with a lid and simmer gently for f 1 hour. Meanwhile roast the duck legs and sausages in the oven for 15-20 minutes until lightly coloured. In a heavy-bottomed ovenproof pan, such as a Le Creuset, gently cook the onion, garlic and thyme in the duck fat for 4-5 minutes until soft and lightly coloured.

Add the flour and stir well over the heat for a couple of minutes until it begins to colour a little. Add the tomato pur?and stir well, then gradually stir in the wine and hot stock. She doesn’t suggest using tinned, of course, but I would, though I have to stress the importance of buying good quality beans. I’ve given the weight for canned beans; if you are using dried beans, soak overnight and cooking according to the instructions until tender. The duck or goose fat and the duck or goose confit can also come from a can or jar Or make your own from the recipe I gave two weeks ago. 4 confit duck legs or 2 goose legs, fat removed and reserved and cut in half at the joint 1 medium onion, peeled and finely chopped 4 cloves of garlic, peeled and crushed 1tsp chopped fresh thyme leaves 2-3tbsp of duck fat 11¿2 tbsp flour 1tsp tomato pur?100ml white wine 11¿2litre hot beef stock 4 x 80-100g chunks of smoked or un-smoked, unsliced streaky bacon or pancetta 4 small Toulouse sausages, each weighing about 50-60g 250g cooked small haricot blancs or similar Salt and freshly ground black pepper 60-80g fresh white breadcrumbs Pre-heat the oven to 200ºC/390ºF/Gas mark 6.

In Goose Fat and Garlic, just reissued by Kyle Cathie, the author Jeanne Strang, who spent more than 40 years absorbing the cooking of south-west France, has a chapter on cassoulet. There are several types of haricot beans including lingots and the smaller, round cocos. Add the sweetcorn and potatoes, season with salt and pepper and simmer for another 20 minutes. Remove 1/5 of the soup from the pan and blend until smooth.Return to the pan with the cream and parsley and simmer for 5 minutes. Check the seasoning and re-season if necessary.Anchovies with Poil? toast and butter I love the idea of serving really good quality fish like anchovies, mackerel and tuna straight from the can. This is not really a recipe, but simply a great way to eat good quality anchovies as a snack. Simply toast some sour dough, such as Poil?, spread on some lightly salted butter and place the fish on top.Bull shotServes 2-4I always think of this cocktail as a warming hunting tipple or is it a hunter’s hangover cure? I did a little cooking gig in North Yorkshire a few years back and the first job in the mornings was to prepare a few flasks of warm bullshot It can be served chilled but I quite like the hot version It’s a bit like a refined bloody Mary.

You don’t need to go to the trouble of making a fresh bouillon or consomm?s the mixture is spiked with booze anyway.You can add more or less of the condiments to taste, as the case may be, depending on how bloodshot your eyes look in the mirror.4 shots of vodka, or more if you wish 250ml canned beef consomm?soup will need diluting if concentrated) 4-5 drops of Tabasco sauce to taste 2tbsp Worcestershire sauce The juice of 1 lime 1tsp celery salt A few turns of black pepperIf you want to drink this cold, then simply mix the ingredients and pour them into ice-filled glasses. For the hunter’s version, just warm the consomm?nd stir in the rest of the ingredients and pour into a thermos flask.. Roll up for discounted bubbles as Marks & Spencer fires the opening salvo in the annual pre-Christmas price war. £5 off takes its respectable Champagne Oudinot Brut, a blend of 2000 vintage chardonnay and 1999 premium reserve wine, to £9.99 until New Year’s Eve. Even some of the Grandes Marques are giving generous £5 handouts. The best deal on the reliable Lanson Black Label Champagne is a fiver off at Tesco, reducing it to £13.92 from next Wednesday.