Cépes à la Sarladaise

Ceps with Potatoes and Garlic or Cépes à la Sarladaise
This is a very traditional recipe from the beautiful and historic region of Perigord. This popular dish is normally served with a meat or game dish.

 Ceps normally require long slow cooking to bring out their flavour, ideally before you use cepes in a dish, dry them out in your oven to get rid of any moisture, then stew them slowly in some oil. Then they're ready to cook with.

 Serves: 4
Ingredients
750g cep, chopped and prepared for using as above
1-1.5kg of potatoes, peeled and cut into quarters, then into 2cm chunks
4 cloves of garlic, peeled and chopped finely
4 tbsp of duck or goose fat
Freshly ground pepper and a pinch of salt
A handful of chopped parsley
Method
Warm the fat in a large non-stick frying pan
Place the potatoes in the pan and cook on a medium heat until they are just tender. Add the cepes and cook for a further 5 mins. Add the garlic, season with salt and pepper cook for another 5 mins. Remove from the heat, mix in the parsley and serve.


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