Pay tribute to Bastille Day by cooking up a French feast
Bastille Day is the perfect opportunity to celebrate all things French in our little corner of the world. A little romance, style and joie d'vivre never go astray, but in this column, it is all about the food.
The solemn military parades which give way to dramatic firework displays and dancing till dawn on France's national holiday pay tribute to those who fought for liberty, democracy and the struggle against oppression.
So peasant food is in order, I feel. Mussels, potatoes, beans, pork and cornmeal are all classic, nutritious and hearty winter fare.
We begin with large bowls of juicy sweet mussels, steamed with cider, garlic and potatoes, then move on to the famous cassoulet from the south of France. Here, slow cooking of sausages, bacon, pork and haricot beans with wine and tomatoes results in a rich and satisfying dish.
For dessert I have a recipe for millassou, using cornmeal - similar to making polenta. Eggs, butter, sugar, lemon and a splash of Armagnac are added to make a delicious warming sweet ending which would also work well as an alternative to French toast.
CHEF'S TIP
When stirring the cornmeal, be careful to stand back as it quickly bubbles up like a mud pool and can easily cause burns.