Oui Oui to Cassoulet

When you’ve put 3 meals a day on the table for 2 kids for almost 2 decades, a lunch out at someone else’s table is always welcome! Doffing the apron, we set out on Sunday for the long road to Lynne and Lester’s cortijo. Actually, it’s a mere twist of the Alpujarran mountain to get there, but their vertigo-inducing track would turn the thinnest milk to double cream… if you remember, it’s the one where Stan attempted to increase my fitness last New Year and almost managed to do me in instead. Hey, was that a plan? 

So we took our time as the jalopy doesn’t need anything else to fall off the bottom of it – and really, the place is totally reachable in 5 minutes, and so entrenched in birdsong and total peace when you get there it’s worth it. It’s the site of an ancient watermill in huge swathes of it’s own land. You can buy it if you like, read all about it here.

Even nicer was the dish of the day – Cassoulet –  of course, a recipe from France.

Stew. It’s one of those dishes where every country has their own lovely version, and I guess the closest Spain would come to this one is Fabada from Asturias. Here’s a recipe for Fabada.

Lynne’s version of Cassoulet is pretty authentic – and I had a warming glass of Pastis too to complete the true taste – a perfect combination for a cold day, guaranteed to impart a red glow Rudolph would be proud of.

Here it is, do try it, and let us know what you thought 🙂 The layering of ingredients is pretty, the end result was trés tasty!


1 tin of duck confit, 600 grammes of dried white haricot beans, 100 grammes jamon, 4 slices of streaky bacon, 400 grammes of good quality sausage, 500 grammes of carrots, 2 sticks celery, 1 large tin of tomatoes, an onion, cloves of garlic to taste, breadcrumbs and chopped parsley to garnish
The night before put the beans to soak in plenty of cold water. Next day drain off and discard the water. Put the beans to cook in fresh water for about an hour. Meanwhile chop the carrots in rings and chop the celery. Par-boil them. Chop the jamon into small pieces. Remove the duck from its grease and remove its skin. ( traditionally the skin and some grease is left on, but it is less healthy!) Chop the onion and peel and crush the garlic. Cut the sausages into pieces.
Line the bottom of a large casserole with the streaky bacon. Drain the beans. Put half of the beans into the casserole. On top of them add the duck, the jamon, the sausages, the carrots, the celery, the onion, the garlic and the chopped up tomatoes. Cover with the remaining beans. Pour on the tomato juice and about 250-300 ml of water. Cover the top with as many breadcrumbs as needed. Cover with a lid.
Cook at gas mark 4-5 for approximately 2 hours. If it browns too quickly turn down the heat.

Á votre santé!


Cortijo – Farmhouse or country house.

Fabada – Asturian stew with beans.

Jamon – air dried ham from Spain.



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