“An ode to Le Manoir’s famous vegetable garden. This vegetarian casserole can be turned into a feast, served with bowls of cheese, crème fraîche, sundried tomatoes and, of course, a loaf of good-quality bread,” says Raymond Blanc. “The pistou sauce takes only a few minutes to make and can be stirred into the casserole or served in a bowl on the side so that your guests can help themselves.
“This casserole also features chervil, which I love, although in Britain it is not a celebrated herb. But I urge you to try it, and even to grow it – chervil thrives in our climate. This recipe is a guide, so please be inspired by the season’s produce, and replace these ingredients accordingly.”
