Easy French cassoulet

Ingredients

Smoked gammon

Pork shoulder and pork sausages

Veg – onions, carrots, haricot beans and garlic, plum tomatoes

White wine

Breadcrumbs

Method

Soak the beans overnight, then bring to the boil with garlic and sprigs of rosemary and thyme. Simmer for a good 90 minutes, before adding in the gammon, chopped into centimetre sized cubes and add to the pot for a further 30 minutes.

Stir fry your remaining veg, adding in a few more cloves of garlic. Flash fry the chopped up pork in the same dish until cooked through and add the wine and tin of tomatoes, along with a bouqet garni.

Season well and pop everything in a casserole for half an hour at 180.

Roast your sausages till brown then add to the casserole and cook for 90 minutes. Top with breadcrumbs and cook till golden.

Full recipe here.