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 .