CASSOULET

Serves 6 – 8

675g dried haricot beans
900g salt belly pork
4 large duck breast
60ml / 4 tbsp olive oil
2 onions, chopped
6 garlic cloves, crushed
2 bay leaves
1.5ml / 174 tsp ground cloves
60ml / 4 tbsp tomato puree
8 good – quality sausages
4 tomatoes
75g stale breadcrumbs
Salt and ground black pepper

1. Put the beans in a large bowl and cover with plenty of cold water. Leave to soak overnight. If using salted belly pork, soak it overnight in water.

2. Drain the beans thoroughly and put them in a large saucepan with fresh water to cover. Bring to the boil and boil rapidly for 10 minutes. Drain and set the beans aside.

3. Cut the pork into large pieces, discarding the rind. Halve the duck breasts.

4. Heat 30ml / 2 tbsp of the oil in a frying pan and fry the pork in batches, until browned.

5. Put the beans in a large, heavy-based saucepan with the onions, garlic, bay leaves, ground cloves and tomato puree. Stir in the browned pork and just cover with water. Bring to the boil, then reduce the heat to the lowest setting and simmer, covered, for abou1 ½ hours until the beans are tender.

6. Preheat the oven to 180C / 350F. Heat the rest of the oil in a frying pan and fry the duck breasts and sausages until browned. Cut the sausages into smaller pieces.

7. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and cut them into quarters.

8. Transfer the bean mixture to a large earth ware pot or ovenproof dish and stir in the fried sausages and duck breasts and chopped tomatoes with salt and pepper to taste.

9. Sprinkle with an even layer of breadcrumbs and bake in the oven for 45 minutes to 1 hour until the crust is golden. Serve hot.