A lovely one pot dish for autumn from Georgina Hayden,
Ingredients
- olive oil for frying
- 6 good quality pork sausages
- 400 g pork belly
- 2 sticks of celery trimmed
- 2 carrots peeled
- 2 red onions peeled
- 2 garlic cloves finely chopped
- ½ tsp fennel seeds ground
- 1 x 400g tin chopped tomatoes
- 400 ml beef or chicken stock
- 2 bay leaves
- 2 x 400g tins of beans (butter beans cannellini, kidney, etc), drained
- 70 g fresh breadcrumbs
- ½ leaves bunch of thyme picked
- grated zest of 1 orange
Servings:
Instructions
- Preheat the oven to 190C/170C fan/gas mark 5 .Place a large casserole dish on a medium heat and drizzle in a little olive oil. Fry the sausages for around five to eight minutes, until browned all over.
- Meanwhile, slice the pork belly into 2-3cm chunks and slice the celery and carrot into 1cm slices, halving the carrots first if they’re thick. Cut the onions into slim wedges.
- When the sausages are browned, remove them to a plate and repeat with the pork belly pieces, frying for five to 10 minutes until browned, then adding to the plate with the sausages.
- Add a little more oil to the pan if needed and add all the sliced vegetables, including the garlic and the ground fennel seeds. Fry for 10 minutes, reducing the heat a little to stop it burning.
- Return the sausages and pork belly to the pan and stir in the chopped tomatoes, stock and bay leaves. Season well and bring to the boil. Cover with a lid and place in the oven for 30 minutes.
- After half an hour, remove the cassoulet, stir in the beans and return to the oven for a further 40 minutes, leaving the lid off. Check part way through that it’s not drying out (add a splash of boiling water if it is).
- Meanwhile, prepare the topping. Mix together the breadcrumbs, thyme leaves and orange zest. Season and drizzle in a little olive oil, and toss together.
- When the cassoulet is ready, remove from the oven, scatter over the breadcrumbs and return to the oven uncovered. Turn up the heat to 200C/180C fan/gas mark 6 and cook for a further 20 minutes until golden and bubbling – you could pop it under the grill for a few minutes. Serve with a big bowl of greens.
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