So, after a lot of pressure from a certain friend, I'm slowly prepping my next cassoulet, starting with some confit duck legs. 5 day dry marinade of thyme, rosemary, garlic and black peppercorns and in the oven for 5 hours. Next job, Toulouse sausages. Watch this space! 🍽️

Made one once, definitely use plenty of oil and flaked sea salt on top. Good luck, it's very tasty and most importantly, enjoy making it!😄

Had visitors last weekend so, any excuse for a pork pie!🍽️

Yes, the Christmas cakes have been made, 10 in fact, but here's a pic of the MEP. In fact the MEP is my favourite part of cooking, always has been. 🍽️

1/2 I'm a big fan of Cassoulet, anyone who knows me will tell you that. Some time ago I set out to make my own. After a bit of research, I discovered Paula Wolfert's recipe was supposed to be the best. There are many, many variations on this dish but I had to pick 1 and this was it.🍽️

Finally got round to curing and smoking some bacon this week🍽️

Finally got round to making some Belgian buns at the weekend! Good dough to work with, messy when incorporating the butter but then suddenly comes together, lovely smooth and elastic 🍽️

First bundt cake! Quite happy with that. Needless to say it didn't last long! 🍽️

This is our Dutch, we've had him over 12 years now, from Battersea. One eye, no teeth, FIV, heart murmur and a toe removed. He's such a lovely, proud and considerate guy. An amazing character and a little dude.