Cassoulet

Bring the beans to the boil in a pan of fresh water then cover and cook them quickly for 10 minutes on the simmering plate.

Drain off any excess water leaving just sufficient to cover the beans then cook them covered on the floor of the simmering oven overnight.

Cook the onions in the olive oil in a large covered oven to hob casserole on the floor of the roasting oven for 10 minutes.

Stir in the garlic and cooked meat and season well.

Cover the casserole and cook for a further 10 minutes in the roasting oven.

Make a layer of the chopped garlic sausage over the cooked meats then scatter the parsley over and add the chopped tomatoes.

Drain the beans then spoon them into the casserole over the meats seasoning well.

Add just enough stock to reach about lcm below the level of the beans then bring the contents of the pan to the boil.

Cover and cook on the floor of the simmering oven for 3 hours or longer but do not allow the cassoulet to become dry.

Make a thick layer of the breadcrumbs over the top of the beans then bake the cassoulet in the roasting oven for 30 minutes until the bread crumbs are crisp. Serve with a tossed green salad.