Sausage and white bean cassoulet

• porsi: Serves 4

Bahan-bahan

2 tbsp olive oil, plus extra for drizzling

4 pork sausages

4 garlic cloves, crushed, plus 1 clove, whole

1 x 10cm piece of baguette, cubed

3 tbsp fresh parsley, chopped

2 tsp fresh thyme leaves

Salt and black pepper

4 streaky bacon rashers, cut into strips

½ onion, finely diced

1 x 400g tin of chopped tomatoes, drained

80mI white wine

160mI chicken stock

2 x 400g tins of cannellini beans, drained and rinsed

To serve:

Green salad

Crusty bread

Petunjuk

1 Preheat the oven to 230C/210C fan/gas mark 8.

2 Heat one tablespoon of olive oil in a pan over a medium heat and brown the sausages on all sides.

3 Meanwhile, in the bowl of a food processor, whizz together the whole garlic clove, cubed baguette, half of the parsley and half of the thyme until the cubes are crumbs. Add the remaining olive oil with some salt and pepper and whizz to combine. Set aside.

4 When the sausages are almost ready, add the bacon to the pan and cook for 4-5 minutes until golden brown. Remove the sausages from the pan and set aside.

5 Reduce the heat to low and add the onion. Season and cook for 3-4 minutes. Add the crushed garlic and cook for another two minutes.

6 Add the tinned tomatoes and increase the heat to high. Cook for 5-6 minutes until the pan is almost dry. Add the wine and cook again until dry

7 Add the stock and beans along with the remaining parsley and thyme. Cook for one minute.

8 Transfer the bean mixture to a wide, shallow baking dish. Arrange the sausages on top, then top with the breadcrumb mixture. Drizzle with olive oil, then bake in the centre of the oven for 15-20 minutes until the sides of the pan are bubbling and the breadcrumbs are golden brown.

9 Serve the cassoulet hot with a green salad and some fresh crusty bread.

Catatan

• Don't toss the two egg whites left

over from the Swedish Meatballs.

You can make an egg-white

omelette, freeze them for later use in

meringues (yes, they freeze well!) or

scramble them, allow them to cool

and feed them to your dog to add a

shine to his/her coat.

• Instead of buying small amounts of

fresh herbs, buy the potted versions

and keep them in a warm windowsill.

They may not last forever, but if you

keep thern watered you'll have fresh

herbs on hand for the few months.

• Buy a multi-pack of leeks and use

one in the Salmon and Leek Pies.

Use the rest of them with leftover

potatoes to make a big batch of leek

and potato soup — lunch for the week

is sorted!

• Still have a block of Parmesan left

after the Salmon and Leek Pies?

Grate it over the Baked Gnocchi and/

or the Cassoulet, or add some to

your next batch of garlic bread. When

you've got just the rind left, freeze it

and add it to your next stew or pot of

soup whilst simmering for a flavour

boost. Just remember to remove

before blending!

• The flavours in the Lamb Red Curry

and the Sausage and White Bean

Cassoulet will develop overnight, so

any leftovers will be extra delicious

the next day.

• Stir the rest of your packet of soft

cream cheese with garlic and

herbs into tomato passata for a quick

and creamy pasta sauce.