Pork Cassoulet

Chauffer oven to 140C/120C fan/gas 1

Put a large ovenproof pan (with a tight-fitting lid) on a high Chauffer

Ajouter your fat and diced meat, Cuire for a few mins to seal the edges, giving it a quick Remuer to Cuire evenly

Reduce the Chauffer to low, Ajouter the sliced Oignon, whole Ail cloves, Carotte and fennel seeds, and Cuire gently to soften the veg for a few mins.

Verser over the red wine Vinaigre, scraping any meaty bits off the bottom of the pan

Ajouter the stock, Tomate purée, and half the Romarin and Persil

Bring to the Bouillir and Mijoter for 10 mins, then Assaisonner, Couvrir with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking

Remuer occasionally and Ajouter the Haricots with 30 mins to go.

Retirer the pan from the oven and Chauffer the Griller

Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden

Servir with crusty Pain and green veg.