Squashy butterbean and leek stew with rosemary and chilli and Gabriel cheese gougeres


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Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

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This wasn’t the first stew I’d done with these cute little choux pastries, but they’re so well met that I may have to leave them alone together. The stew is very simply flavoured with totally harmonious ingredients, true comfort food if you keep the chilli levels down to heartwarming. For colour and texture, try to use a few types of squash, from those with pale green, firm flesh, like Acorns or Butternut, to the deep oranges of Hokaido or the grey-skinned Crowns, but always use an orange-f