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Make Pascal Aussignac's summer cassoulet

A French classic is given a new seasonal spin in this veg-focused cassoulet that's fragrant with lavender and makes a perfect light lunch

Pascal Aussignac's summer cassoulet

Pascal Aussignac's summer cassoulet

Serves 6

Preparation time 20 mins

Cooking time 30 mins

Pascal Aussignac took the country cooking of Gascony, gave it some modern flourishes – wasabi chantilly, for example – and brought it to London in 1998, when he opened Club Gascon. Within four years, the restaurant won a Michelin star, which it has kept to this day. This summer bean cassoulet demonstrates his take on traditional French cooking.

Ingredients

  • 2 tins of cooked plain beans
  • 200g girolle mushrooms
  • 2 sprigs lavender
  • 2 sprigs thyme
  • 4 large tomatoes
  • Icing sugar
  • 200g olive oil
  • 5ml white balsamic vinegar
  • 20g black quinoa
  • Gladiola flowers (optional)
  • 500g vegetable oil
  • 100g broad beans
  • Rocket cress
  • Black pepper
  • Salt

Method

  1. Drain the beans and blend half with olive oil to make a purée. Season.
  2. Fry the other half of the beans until fluffy and light in texture. Season.
  3. Blanch the quinoa in boiling water for 20 minutes, dry, and fry them in the same oil as the beans.
  4. Blanch the tomatoes to remove the skin and cut them into quarters. Lay them in a little tray and sprinkle them with some icing sugar, salt and thyme. Leave to marinade for a few hours or activate the process in an oven with a little heat to dry them out.
  5. Cut the cleaned girolles in two and put them in a casserole dish. Cover with water and cook them for a few minutes before straining the jus into another casserole dish.
  6. Add the lavender, olive oil and white balsamic vinegar to the jus. Blend the mix to make a vinaigrette.
  7. Pan fry the girolles with olive oil and season them.
  8. Blanch the broad beans for a few minutes until they are al dente.
  9. Dot the purée onto a plate. Add the girolles and the crispy beans, confit tomato, broad beans and quinoa on top of the purée, and the sauce around plus some rocket cress on top. Finish with a final touch of gladiola petals.