British pork cassoulet

• pork belly strips↗400-450g g

  rind trimmed

• sunflower or vegetable oil↗1 tbsp tbsp
• pack of pork sausages↗400-450g g

  (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)

• back bacon↗4

  chops, about 400g

• canned beans (cannellini, haricot, butter or mixed)↗400g g

  drained

• large onion↗1

  chopped

• medium carrots↗4

  thickly sliced

• canned chopped tomatoes400g g
• bouquet garni1

  'tea bag'

• chicken stock↗about 600ml ml

  (from a stock cube is fine)

• fresh white breadcrumbs↗25g g
• garlic cloves↗2

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.

2. 2

   Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove – see Gary’s tip, below). Place the bouquet garni in the centre as everything is being stacked.

3. 3

   Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary’s tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)