Spiced sausage cassoulet

Serves 8

Ingredients:

4 tbsp olive oil

2 large onions, sliced

4 celery ribs, chopped

2 large potatoes, cut into 3⁄4in (2cm) dice

16 sweet pork sausages

7oz (200g) slab bacon, cut into thin strips or lardons

6 garlic cloves, chopped

2 x 14oz (400g) cans haricot beans, drained and rinsed

1 tbsp tomato paste or purée

3 tsp paprika

2 tsp dried thyme

2 tsp dried oregano

1 tsp freshly ground black pepper

1¼ cups dry white wine

2 cups hot vegetable stock

4 1⁄2oz (125g) fresh bread crumbs

handful flat-leaf parsley, chopped

3 tbsp butter

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large heavy-based casserole, add the onions, celery, and potatoes, and cook for 5 minutes, or until starting to soften. Add the sausages and bacon and cook for 5 minutes, until starting to brown.

2 Add the garlic and cook for 1 minute, then add the haricot verts, tomato paste, paprika, thyme, oregano, and pepper. Combine well, then add the wine. Bring to a boil and simmer for 2 minutes, then add the stock and 1¼ cups hot water. Bring to a boil, simmer for 10 minutes, then remove from heat.

3 Mix the bread crumbs with the parsley and cover the top of the dish liberally. Dot with pats of butter, cover, and bake for 1½ hours. Uncover and cook for another 30 minutes. Serve with a crisp green salad.

Spiced sausage cassoulet