Flicking through French cookery books isn’t good for me. The recipe I’ve found for cassoulet isn’t going to help my waistline at all. Full of rich duck confit, sausages and ham hock, this isn’t what I need today – or, it really is, depending on which way you look at it.
I’m supposed to be dieting. This evening I have a plate of roasted cod and vegetables to look forward to. And no wine to wash it down with.
I’m back on the 5:2 diet. In short, today is a day to write off.
Cassoulet is a dish that popular across the whole of the south west of France. You’ll find it on many a menu. Even very upmarket restaurants will serve a version of what was originally a peasant dish.
Castelnaudry, in the département of Aude in the Languedoc-Roussillon region, is considered the birthplace of the dish. I had always associated it with nearby Toulouse – but maybe that’s because of the sausages in it.
“Castelnaudry, in the département of Aude in Languedoc-Roussillon, is considered the birthplace of the dish”
It’s named after the cassole, the dish it is traditionally cooked in. It is one of those meals that is best cooked slowly over a long period.
It looks like I’ll have to wait until I’m in France over the Christmas and New Year to have a plate of it – provided I stick to the diet in the meantime, that is.