07 Apr 2017

The weekend cook: Thomasina Miers’ recipes for cassoulet and chocolate mousse

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The Easter holidays are a time for friends and family, so keep your cooking simple, but fun

 

At last, a reason to celebrate: Easter is just a week away, and spring buds and blossom are all around. Goodbye winter, hello spring and a fresh cycle of life. Over the holiday, I intend to see friends and family, and not be hidden away in the kitchen the whole time, so I’ll be cooking simple but fun food. For Easter Sunday, I’m planning a light take on cassoulet, using neck of lamb instead of more traditional meats, and at a fraction of the cost, but still with that fantastically rich flavour. I’ll lighten the dish with some small spring onions, radishes and carrots, and give it a kick with a gutsy salsa verde made from wild garlic and watercress, both of which are in full season. As for pudding, I’m not looking much beyond a classic chocolate mousse with a scrunch of sea salt and a sprinkling of honeycomb. Keep reading here