Cassoulet

Method

1. Heat the olive oil in a heavy casserole dish. Add in the lamb and Toulouse sausage and fry until browned on all sides.

2. Add in the haricot beans, parsley, goose, tomatoes and the clove-studded onion. Pour in enough freshly boiled water to just cover the ingredients.

3. Cover the casserole dish and cook very slowly over a very low heat for 2 hours on top of the stove. Alternately, bake for 2 hours in an oven at 180°C/gas 4.

4. Add in the bacon and garlic and cook gently for a further 1 and a half hours.

5. Once this cooking period is complete, remove the meat from the casserole, transfer to a warm dish, cover and keep warm.

6. Meanwhile, preheat the oven to 180°C/gas 4, if the cassoulet has been cooked on top of the stove.

7. Transfer the beans to an ovenproof dish with a little of the cooking liquor. Sprinkle over the breadcrumbs and bake for 15 minutes.

8. Serve the meat with the beans, on separate plates.

Cooks Notes:
Preserved goose or duck can be found in some delicatessens.

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Ingredients

Ingredients

Olive oil, for shallow-frying
450g shoulder of lamb
225g Toulouse sausage or good quality spicy, garlicky sausage
300g canned haricot beans, drained
a handful of finely chopped parsley
350g preserved goose (or duck)
2 Tomatoes, chopped
1 onion, stuck with 2 cloves
100g rashers of streaky bacon, cubed
2 garlic clove, crushed
50g fresh breadcrumbs

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