Classic Cassoulet

Serves 6

Prep time: 10 mins

Cook time: 40 mins

Ingredients:

1 pack of your favourite sausages – these can be meat free!

1 carrot, diced

1 leek, sliced thinly

80g Watercress, chopped

75ml white wine

3 cloves garlic, chopped finely

1 tin Cannellini beans

1 tin borlotti beans

1tsp rosemary

1tsp herb de provence

200ml water or vegetable stock

Olive Oil

Method:

1. Chop the sausage into slices, and brown them off in a large pan. Set them aside for later.

2. In the same pan, fry the onion, carrot and leek in a little oil until they begin to soften. Then add the garlic, thyme & herb de provence and allow to cook for a minute or so.

3. Deglaze the pan with the white wine before adding everything apart from the watercress back into the pan, including the sausages, beans and water. Allow it to simmer until everything is cooked through and the sauce begins to thicken.

4. Add the watercress and allow it to wilt in the sauce before serving!

Additional step: You can sprinkle the top with cheese and breadcrumbs and cook under the grill for a couple of minutes to give it a golden, cheesy crust.

Best served with crusty bread.

Photography by Lara Jane Thorpe