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Stew

Blanquette with pt croutes

Blanquette with pâté croutes

The classic blanquette is a stew of poultry, veal or pork in a rich white sauce. In this contemporary version, tender vegetables in a creamy sauce are partnered by savoury chicken liver croutes, which add a contrast of crunch to the moist casserole.

Cidered pork stew with light herb dumplings

Cidered pork stew with light herb dumplings

A spoonful of Dijon mustard peps up this simple, vegetable–rich pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full–flavoured sauce, and turn the stew into a well–balanced meal in a bowl. You can vary the herbs in the dumplings for a different result.

Lamb and fig stew with star anise

Lamb and fig stew with star anise

Meat and fruit is a classic combination in many cuisines, all over the world. This slowly cooked stew of tender lamb and sweet dried figs, flavoured with warm spices, is a superb partnership of meat and fruit, ideal for a special occasion. Serve with saffron rice.

Cidered pork with red cabbage

Cidered pork with red cabbage

Long simmering makes this hearty stew perfect for cool autumn days, when apples and cabbage are at their best. Experiment with different types of apples – Granny Smiths are tart and tangy, Golden Delicious juicy and mild. This stew is also superb served with couscous instead of pasta.

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Butternut pumpkin and corn stew

Butternut pumpkin and corn stew

Butternut pumpkin has a lovely firm texture, ideal for cooking in stews. Combined with black-eyed peas, corn and red capsicum, it makes a nutritious family supper dish that is perfect for cold winter days. Serve with boiled rice or warm crusty bread.

White bean stew

White bean stew

Celeriac is high in fibre and minerals and creates a great savoury celery flavour and a creamy texture without the stringy effect that celery can have.
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