Spring is here, Yeah!
With spring come lighter dishes and bright greens! Like broad beans, peas and peppery rocket.
Cassoulet means a rich slow cooked casserole originating in the south of France.
Traditionally made with pork sausages , goose, duck, and sometimes mutton. And the use of white beans (haricots).
We made this dish the other night , with our healthier twist on it!
We actually used tinned lentils which sped dinner up, added delicious spring leeks and spring baby carrots, topped with a free range pork chop!
- 1 x the tin of lentils in spring water
- 1x litre of vegetable stock
- Half an onion chopped
- 2 x cloves of garlic crushed
- 3 x rashers of bacon
- Olive oil
- 6 x baby spring carrots ( peeled , but tops still on )
- 2 x spring leeks ( chopped )
- Parmesan cheese – grated but keep the rind
- 2x free range pork chops
Sauté the chopped onion and garlic in a little olive oil until soft.
Add drained lentils and sauté for a minute or so.
Add the vegetable stock and Parmesan rind , add baby carrots and simmer for approximately 10 mins.
Finally add the chopped leeks until soft.
While the lentils are simmering, pan fry your pork chop until cooked through.
Pop your lentils into a bowl along with the spring vegetables and pop the chop on top! And sprinkle with grated Parmesan.
This was such a quick , easy and healthy dish to make , such a nice alternative to spuds , or pasta, and the Parmesan adds a great creamy flavour.
If you didn’t want to have pork, you could easily cooks lamp rump, chicken thighs, or even a lovely piece of fleshy fish like monkfish!