Hasn’t the weather been glorious during September?! As I write up the recipes for October, the sun is shining, and it doesn’t quite feel right to be talking about colder days and the need for comforting food. But, let’s face it, they’re definitely on the horizon. And with that in mind, I have two wonderful recipes to share with you, which you will appreciate when there’s a slight chill in the air. Menu One is ‘Chicken, Bacon and Lentil Cassoulet’ from the cookbook ‘Medesque’ by Georgina Hayden. It’s not as robust as a traditional French cassoulet (made with pork, sausages and beans); instead, with Chicken and lentils, it has a lighter edge and is much easier to cook! Menu Two is a vegetarian dish from Anna Hedworth’s cookbook ‘Service’. ‘Spicy Bean Chilli with Sour Cream & Lime’, is a very tasty recipe that is easy to create from your store-cupboard staples. The addition of dark chocolate and lime at the end of cooking takes its flavours to a higher realm!
Happy October… I hope these recipes will make it even more enjoyable!..
Menu One
Chicken, Bacon and Lentil Cassoulet (Serves 4-6)
This is a recipe from the cookbook ‘Medesque’ by Georgina Hayden. It’s not as robust as a traditional French cassoulet (made with pork, sausages and beans); instead, with Chicken and lentils, it has a lighter edge and is much easier to cook (particularly if you use a blender to chop the vegetables!). Don’t forget to sprinkle over chopped tarragon, and add a dollop of crème fraiche at the end of cooking as they really do make a difference to the dish…
6 skin-on chicken thighs or 4 chicken legs
Olive oil
8 smoked streaky bacon rashers, finely sliced
3 onions, finely chopped
3 garlic cloves, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
25g unsalted butter
250g Puy lentils, rinsed
650ml chicken stock
2 tablespoons red wine (or sherry) vinegar
½ bunch of tarragon, leaves chopped
Sea salt and black pepper
Crème fraiche, to serve
- Season the chicken with salt and pepper. Place a casserole pan over a medium heat, drizzle with olive oil, when heated, add the chicken, skin-side down. Cook for 10 minutes until the skin is deeply golden. Then transfer to a plate.
- Add the bacon to the pan. Fry for 5 minutes, until starting to crisp up, then add the butter and all the chopped vegetables. Sauté for about 10 minutes .
- Stir the lentils into the pan, then pour over the stock and vinegar. Bring everything to the boil, season, then place the chicken thighs (or legs) on top, skin facing up. Cover with a lid and transfer to a preheated oven, 180’c, for 35-40 minutes.
- When the chicken is ready remove the lid and leave to cook for a further 10 minutes until the meat is golden and the lentils are tender.
- Finally, sprinkle over the chopped tarragon and serve with a dollop of crème fraiche.
Menu Two
Spicy Bean Chilli with Sour Cream & Lime (Serves 4)
This is a very tasty recipe that is easy to create from your store-cupboard staples. The addition of dark chocolate and lime at the end of cooking takes its flavours to a higher realm! Simply serve with rice or jacket potatoes.
Olive oil
1 onion, diced
1 carrot diced
1 red pepper, diced
Small handful of fresh coriander
2 garlic cloves
1 teaspoon ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons ground cinnamon
1 teaspoon chilli flakes
400g tin chopped tomatoes
400g tin red kidney beans, drained
400g tin black beans, drained
1 teaspoon salt
1 tablespoon sugar
Juice of 2 limes
2 squares of dark chocolate
Sour cream, to serve
Lime wedges, to serve
- Heat a good amount of oil in a heavy-bottomed pan and add the onion and carrot with a generous pinch of salt. Fry for 10 minutes, then add the pepper and cook, stirring, until everything is soft and a bit sticky. Finely chop the coriander stems (reserve the leaves as garnish) and add to the pan. Grate in the garlic and cook for 1 minute, then add the cumin, paprika, cinnamon and chilli, and cook for a final minute.
- Add the tomatoes, fill the can with water and add that too. Add the beans, salt, sugar and the juice of 1 lime. Leave to simmer for about 45 minute, topping up with water if it seems too thick.
- Check the seasoning – you may want more salt or sugar – then add the juice of the second lime and melt in the chocolate. Serve with a dollop of sour cream, sprinkled with the reserved coriander leaves and lime wedges.
