Somerset cassoulet with leek and potato rosti

Paula McShane's sausage dish is a hearty taste of the West Country on Come Dine With Me Taunton

For the leek and potato rosti

  • 3 leeks, finely chopped
  • 6 potatoes, peeled and grated
  • ¼ celeriac, grated
  • Double cream

For the cassoulet

  • 8 pork sausages
  • 4 large carrots, diced
  • 150g green beans, trimmed
  • 150g peas
  • Gravy, made from granules


How to make Somerset cassoulet with leek and potato rosti

1. Preheat the oven to 200°C/gas mark 6. Mix together the leeks, potato and celeriac and enough double cream to bind the mixture. Shape into rostis and bake on a baking tray for 30 minutes, or until golden brown and crispy.

2. Meanwhile grill or fry the sausages for 10-15 minutes until browned and cooked through. Steam the vegetables until tender and prepare the gravy.

3. To assemble, stack the rosti with the vegetables and sausages and drizzle the gravy around each stack.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


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Thursday 10 June 2010
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