vegetarian
To serve: serve the little dish on a warm dinner plate with the cabbage alongside. tips
Make ahead but do not do the final cook with the breadcrumbs on the top until you are heating it to serve. Always chop parsley for garnishes fresh on the evening, the garnish is not just for looks and French parsley is a wonderful strong flavour and adds buckets of flavour to this dish. tuesday local flavours
budget tips
vegetarian
Chickpea Dijonnaise
Serves: 1 Cooked: at oven temp 375F / 190C
Preparation time: 10 minutes Cooking time: 30 minutes
½ courgette, coarsely grated, drained ½ clove garlic, peeled and crushed ½ onion, peeled and finely chopped 1 teaspoon cornflour mixed with 2 ½ tablespoon olive oil tablespoons cold water if needed to small knob of butter thicken juice
2 mushrooms, cut in half
2 tablespoons breadcrumbs ½ 300g tin chickpeas, drained well 1 tablespoon crème fraiche or cream ½ vegetable stock cube
1 teaspoon Dijon mustard
75ml white wine sprig of fresh thyme or parsley to serve
75ml water salt and pepper
½ teaspoon dried sage
1. Place the onion, mushrooms, oil and butter into a small saucepan and put the lid on. Cook over a gentle heat for at least 5 minutes or until the onions have gone soft and smell really sweet. Remove ½ the onion mixture to a side dish to save for the topping. 2. Add the water, wine, stock cube, garlic, sage, grated courgette, chickpeas and bring to the boil, season well with salt and pepper. Cover again and simmer for 20 minutes or until the courgettes are cooked through. 3. Add the crème fraiche and mustard, adjust seasoning, it should be tangy and full of flavour. If the liquid is very watery, add the cornflour that has been mixed with the water and then bring to the boil. You do not want the juice too thick, similar to single cream is ideal. 4. To make the crumb, mix the saved onion mixture with the breadcrumbs. 5. Turn the chickpeas into an ovenproof dish and top with the crumb. Bake uncovered until crispy on the top. 6. Serve the individual ovenproof dish straight onto the guest’ s dinner plate. Clean the sides of the dish up if necessary, and top with lots of freshly chopped parsley or thyme.
To serve: serve the little dish on a warm dinner plate with the cabbage alongside. tips
Make ahead but do not do the final cook with the breadcrumbs on the top until you are heating it to serve. Always chop parsley for garnishes fresh on the evening, the garnish is not just for looks and French parsley is a wonderful strong flavour and adds buckets of flavour to this dish. tuesday local flavours
This soup is full of local flavours, and has a roast garlic garnish. Garlic is roasted like a vegetable on the Continent and once roasted, it is sweet and delicious and perfect for this creamy leek soup.
Our pork recipe is from the heart of the Rhone Alpes, using wine and Dijon mustard.
The dessert( Ruifard) is an ancient apple pie recipe from the Isere region( where the ski resorts of Les Deux Alpes and Alpe d’ Huez are situated) so just south of Savoie and has a little added local liqueur( Chartreuse).
budget tips
Some pieces of pork will be larger than others. You can trim small pieces off to even them up a bit, then cook these apart from the guests meal but in same juices( make a bit of extra juice), add some tinned beans and this will make a fab stew for your lunch. dietary requirements: vegetarian: OK
vegan: NO, omit butter and crème fraiche
dairy free: NO, as vegan
nut free: OK, but check bread with guest
gluten free: NO, serve without breadcrumb topping
Make some extra soup as it is a wonderful lunch before hitting the slopes.