Cassoulet

Method

Soak the beans overnight, then simmer with bay leaf and thyme for 1.5 hours until tender. In a heavy pot, brown the pork shoulder and sausages in duck fat, then set aside. Sauté the onions, carlic, carrot and celery until softened, add tomato paste and cook for 2 minutes. Layer the beans with the meat, vegetables and herbs in a cassole, pour over stock and bring to a simmer. Cover and cook gently for 2-3 hours, stirring occasionally, until rich and thickened. Top with breadcrumbs mixed with duck fat and finish under the grill until golden.