Confit duck leg with flageolet ragoût and celeriac mash
This hearty French cassoulet is anything but healthy – and all the more tasty for it. Make to brighten up a winter day. Ingredients For the duck 4 duck legs approx 15g table salt (you will need 15g/½oz salt per kilo of duck legs) 2-3 sprigs fresh thyme, leaves only 300g/11oz duck fat 1 banana shallot, finely sliced 1 garlic clove, finely [...]
Enchilada Dip
Dinner’s a party when appetizers become the main course. This is a real Super Bowl kind of dip, reminiscent of that wickedly yummy canned-chili-and-melted-Velveeta one. You could, of course, make it with canned chili and Velveeta, which I secretly love — but can we serve our kids cheese that requires no refrigeration until it’s opened? [...]