Dec 6th – FRENCH BISTRO

Traditional French Toulouse sausage and lardons in a herby rich stew with white beans cooked overnight until completely tender. Served with fondant potatoes and McNally’s organic green salad

 

OR

 

(not as traditional) French bean stew with white wine braised fennel and wild cepe mushrooms with a crunchy lid of breadcrumb and gruyere. Served with fondant potatoes and McNally’s organic green salad