Coq au vin avec legumes
This lighter version of the great French classic, chicken in red wine sauce, is lower in fat and includes more vegetables. It just needs some crusty, rustic-style bread and perhaps a light green salad to serve it with. The dish is better if made a full day ahead so the flavours can mature.
Beef in Ale with Horseradish Dumplings
A hearty beef and vegetable casserole that can be left to cook or made ahead and then reheated before serving....
Stir-fried chicken livers with mushrooms
The delicate flavour and creamy texture of chicken livers work well with mushrooms and sherry, while broccoli adds further vitamins...
Sausages with French green lentils
Meaty sausages are simple to cook, succulent and juicy, and when combined with diced vegetables and tender lentils they make...
