I give you the dirtiest thing you can do with cheese and a sausage. You can thank me later. For the lightly braised toulouse sausages click here
Recipe Category: Preview Issue 195
I’m not making a meal out of this recipe because it’s not often you’ll see sausages as the side dish but in this case they are. These braised Toulouse sausages are exactly what you want to eat with your Aligot. The Aligot is the hero after all, but every hero needs a sidekick! For the Aligot recipe click here
To me, chicken pie is comfort food personified. Lifting a big golden pie out of the oven and bringing it to a table of hungry mouths evokes warmth, family and cosiness. Here I have updated the much-loved classic with the addition of buttermilk, which adds a great tanginess that lifts the dish into something more complex. The inclusion of wild garlic (fast becoming a favourite ingredient of mine and increasingly widely available) not only provides a delicate sweet garlic note, but also turns the filling a vibrant, pleasing green.
There are quite a lot of ingredients, so I recommend being methodical and organising yourself from the outset. In separate bowls, mix together the ingredients for the marinade, the stir-fry paste and finally the stir-fry sauce so you have everything to hand when cooking. Although this recipe requires quite a lot of prep, as with most Chinese cuisine, the cooking barely takes any time at all.
This is somewhere between a pork stroganoff and a pork, apple and crème fraîche stew. I haven’t used pork fillet because it cooks too fast and, as I’m sure you’ve gathered by now, I am a sauce obsessive and like my meat to fall to bits, so instead I’ve used the criminally underused pork neck steaks. Classically you would probably use French Dijon mustard, but I think the fieriness of English mustard works better here.