Thomasina Miers’ recipe for new-season garlic, fennel and thyme cassoulet | The simple fix

Thomasina Miers’ recipe for new-season garlic, fennel and thyme cassoulet | The simple fix

The Guardian

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A silky stew of soft beans, garlic and pancetta with a golden parmesan crust

Several years ago, at my aunt Penny’s house, we had a memorable lunch for which she made Yotam Ottolenghi’s fennel gratin to go with a mouthwatering spring lamb. Never before had I tasted such a silky mass of tumbled, sweet, caramelised fennel, and I had three helpings. Skip to February, when I was trying to imagine a not-quite-vegetarian cassoulet, and that gratin sprang to mind. New-season garlic, pancetta and lots of soft white beans led to a deliciously spring-in-your-step dish to combat some of that April cool.

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