Inspired by Cassoulet

Ingredients

• Goose fat
• Sausages and bacon
• Shallot or small onion
• Leek, carrot and celery
• Lots of garlic
• Chilli flakes
• Tin of toms
• Tomato puree
• Paprika
• Cannellini beans (rtin or ½ + lentils c.80g)
• Chicken stock – if needed
• Rosemary & Bay leaf & Bouquet garni
• Worcester sauce
• Parsley

Method

1. 1Melt goose fat and brown one or two of the sausages (breaking them up) and cook the lardons. Add onions, then veg.
2. 2Add crushed garlic, chilli flakes for a minute, then add toms, puree, lentils simmer covers c. 10mins. Add beans, herbs and seasoning, Uncovered 15mins.
3. 3Remove bay & garni.
4. 4Optional – add breadcrumbs and parmesan and heat / grill till toasty.
5. 5Sprinkle with parsley, top with sausages and serve with (mucho) peas and zhoug.
6. 6Zhoug – Blitz parsley, coriander, garlic, spring onion tops, green chilli, oil and lemon juice
7. 7Seasoning – salt & pepper, coriander/cumin (optional – parmesan, toasted nuts).
8. 8(You never see tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.)