Cassoulet - A tasty slow cooked casserole

Cassoulet - A tasty slow cooked casserole

Chef Nicci Gurr from Home Gurr'own uses produce from her own smallholding to create wholesome, tasty recipes ideal for the back to school rush

  • Serves 4-6
  • 1 dessertspoon rapeseed oil or olive oil
  • 3 cloves garlic, peeled & chopped
  • 6 pork or beef sausages from a good butcher
  • 400g smoked bacon, cut into strips
  • 300g dried cannellini beans (soaked overnight)
  • 300g carrots, or any root vegetables, peeled & diced
  • 2 medium onions, peeled & diced
  • a few sprigs of fresh sage
  • 2 bay leaves
  • salt & pepper to taste
  • For the sauce:
  • 2 level tablespoons tomato pur&eacure;e
  • 2 vegetable stock cubes
  • 850ml hot water
  • For the topping:
  • approx. 150g breadcrumbs
  1. First soak the beans overnight, then rinse and drain.
  2. Preheat the oven to 180 °C (350°F, Gas Mark 4).
  3. Heat the oil over a medium heat and add the garlic, and fry the bacon, then sausages, for about 5 minutes. When brown remove into a dish.
  4. With the oil and juice left in the pan and the heat turned down, fry the onions and carrots for 10 minutes, stirring from time to time.
  5. Put everything into a cooking pot (onions, sage, salt and pepper, sausages, beans, bay leaves and seasoning). Mix well. (I like to slice the sausages so they go a bit further.)
  6. Measure 850ml of hot water. Stir in the tomato pur&eacure;e and stock cubes. Pour the sauce into the cooking pot full of your ingredients and mix well. Cover with a lid and bake on the oven's centre shelf for around 2 hours.
  7. To finish, take the lid off the hot pan and sprinkle the breadcrumbs all over the top. Bake (without a lid) for a further 20 minutes until the beans are completely cooked through.
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  • pictures David Merewether