When down at the shack in France we enjoy making recipes using the local white beans – these same beans are used in the traditional Cassoulet.

Often we have the luxury of having time to use the dried beans, soaking them in advance and cooking slowly to allow the flavours to be absorbed. They are a traditional option in our region, and very economical and when catering for large groups which is not to be sniffed at. Continue reading Every day I look at the world from my window, but chilly, chilly is the evening time →