A Cassoulet Consists of partially cooked white beans blended with diverse meats, baked in a deep, round earthenware container.

Serves 6 - 8

450 g (1 lb) white haricot beans

225 g (8 oz) raw, smoked bacon

bay leaf

225 g (8 oz) Toulouse or Polish sausage, cut into 2.5 cm (1 in) chunks

2.5 g (1/2 tsp) dried thyme

seasoned flour

45 ml (3 tbsp) olive oil

2 medium onions, sliced

4 cloves garlic, crushed

30 ml (2 tbsp) tomato puree

5 g (1 tsp) sugar

1 kg (2 lb) boned shoulder or breast of lamb cut into 3.5 cm (1 1/2 in) chunks

2.5 g (1/2 tsp) dried oregano

300 ml (1/2 pt) red wine

salt and pepper

450 ml (3/4 pt) stock or water

1. Wash the haricot beans and soak them in cold water overnight.

2. Change the water, add the bacon and the bay leaf and simmer, covered, for an hour.

3. Drain, discard the bayleaf and cut the bacon into 2.5 cm (1 in) chunks.

4. Put the bacon, beans and Toulouse or Polish sausage into a large casserole.

5. Roll the meat in seasoned flour and brown in oil.

6. Transfer to the casserole.

7. Fry the onions and garlic in the remains of the oil until they begin to brown.

8. Add the tomato puree, sugar, herbs, wine and plenty of salt and pepper.

9. Simmer for a couple of minutes, then pour into the casserole together with the stock or water.

10. Put the casserole, uncovered, into a hot oven 200°C (400°F) Gas 6 for 20 minutes, stirring gently from time to time.

11. Cover the casserole, turn down the heat to 160°C (325°F (Gas 3) for a further 2 1/2 hours, stirring occasionally, until the lamb and beans are tender. (You may need to add a little more water if it looks like getting dry.)