RUSTIC PORK, SAUSAGE AND WHITE BEAN CASSOULET

Slow-cooked beans, rich pork and crisp golden sourdough are the kind of ingredients that make winter cooking feel deeply comforting. Inspired by the classic French cassoulet, this rustic version combines tender pork belly, browned sausage and creamy white beans baked slowly until rich and savoury. Finished with a crisp sourdough topping, it is made for these cooler nights and generous helpings.

Serves 6–8

Prep time: 40 minutes

Cooking time: 2½–3 hours

Skill level: Moderate

Ingredients

2 Tbsp olive oil

300g pork belly, cut into rough chunks

4 good quality pork sausages

1 large onion, diced

2 carrots, diced

2 celery sticks, diced

1 leek, finely sliced

5 garlic cloves, sliced

2 Tbsp tomato paste

1 tsp smoked paprika

Pinch cayenne pepper

1 cup white wine

2 x 400g tins cannellini beans, drained

750ml chicken stock

2 bay leaves

3 thyme sprigs

Small parmesan rind (optional)

Salt and cracked pepper

Sourdough topping

3 cups torn stale sourdough

2–3 Tbsp olive oil

Salt flakes

Method

Preheat the oven to 160°C fan bake.

Heat the olive oil in a large heavy-based ovenproof casserole dish over medium heat. Add the pork belly and cook until well browned (5-10 minutes) and beginning to caramelise. Remove and set aside.

Squeeze the sausage meat from the casings and roll into rough walnut-sized balls. Add to the same pan and brown well all over. Remove and set aside with the pork belly.

Add the onion, carrot, celery and leek with a good pinch of salt. Cook gently for 12–15 minutes until softened and lightly golden.

Stir through the garlic, tomato paste, smoked paprika and cayenne and cook for another minute until fragrant.

Pour in the white wine and simmer for 2–3 minutes, scraping up any sticky bits from the base of the pan.

Return the pork belly and sausage to the dish. Add the beans, chicken stock, bay leaves, thyme and parmesan rind if using. Bring to a gentle simmer.

Cover and bake for 1½–2 hours until the pork is tender and the sauce rich and reduced slightly.

Remove the lid and lightly crush a few of the beans into the sauce to naturally thicken it.

Toss the torn sourdough with olive oil and a pinch of salt flakes. Scatter over the cassoulet and return to the oven uncovered for another 30 minutes until bubbling and golden.

Let sit for 10–15 minutes before serving. I enjoy this with a good green salad and punchy french dressing or simply on its own.