Cassoulet

Method

Step one

Remove the rind from the belly pork and place into a large saucepan with the soaked beans, bacon hock, onion and leek left whole, 5 cloves of garlic (skin on) and the parsley, thyme and bay leaves tied in a strip of leek (Bouquet Garni). Dissolve the Bisto Vegetable Bouillon Paste in the boiling water and add to the pan, bring to the boil, skim, cover with a lid and simmer for 1 hour.

Step two

Dice the belly pork and brown in a hot pan, place onto a shallow roasting tray, in the same pan brown the diced lamb and add to the pork, place the sausages onto the roasting tray and place into a pre-heated oven 170°C, 325°F, gas mark 3 for 10 minutes.

Step three

Drain the beans, reserve the cooking liquid and garlic and discard everything else.

Step Four

Cut the sausages into thick slices and place into a large casserole with the beans, pork, and lamb. Add the cooking liquid, chopped tomatoes, tomato puree and the garlic which has been skinned and pulped. Season to taste. Cover with a lid and place in a pre-heated oven at 150°C, 300°F, gas mark 2 for a further 2 hours checking regularly to ensure that the beans are not cooking dry, if so, add a little more stock.

Step Five

Chop the parsley and the remaining three cloves of garlic and add to the breadcrumbs. After 90 minutes remove the cassoulet from the oven, sprinkle the breadcrumbs onto the top of the cassoulet and return to the oven for a further 30 minutes uncovered to brown and crisp up.