This one’s a nice dish to have in your repertoire when it’s winter and you’re bored with the stuff you’ve been cooking lately. I won’t say it’s life changing, but it is bloody useful. I’ve taken/stolen/adapted this one from Sara Moulton’s Sara’s Secrets for Weeknight Meals. We’ve done one of her recipes before, as you might recall; like Jacques Pépin, she is one of the few classically trained chefs who actually understand the constraints and limitations of cooking at home, which makes her books quite useful.
