Season 4, Episode 6

Vegetarian

Laura Calder reveals how a meatless meal is as French a feast as any, with a layered Tomato and Aubergine Gratin; earthy Shepherd's Pie with mushrooms; nutty Lentils with Walnuts and Goat Cheese; and caramelized Roasted Beetroot.
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Recipes From This Episode

Mushroom Parmentier

French Lentils with Walnuts and Goat Cheese

Tomato and Aubergine Gratin

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