Cassoulet

500g (1lb 2oz) dried haricot beans, soaked overnight

1 carrot

1 onion, studded with cloves

1 x 150 g (5oz) piece of streaky bacon

1 bouquet garni

60 g (2oz) goose fat

750 g (1lb 10oz) pork or mutton, cut into 5-cm (2-inch) pieces

200 g (7oz) onions, chopped

25 g (1oz) garlic, crushed

150 g (5oz) tomato purée

150 g (5oz) raw garlic sausage or Toulouse sausage

600 g (1lb 5oz) goose or duck confit Salt and pepper

Rinse and drain the beans, and place them in a large heavybased pan or flameproof earthenware dish with the carrot, onion studded with cloves, bacon, bouquet garni and enough water to ensure everything is covered, about 4 litres (7 pints).

Bring to the boil and simmer for 1 hour, skimming off any scum. Remove and discard the carrot and onion.

In a separate pan, melt the goose fat over a low heat, then increase the heat and fry the pork or mutton in batches until browned.

Add the onions, garlic, tomato purée and 500 ml (18fl oz) of the bean cooking liquor. Simmer for 10 minutes, then transfer to the pan with the beans and bacon and add the sausage and goose or duck confit.

Draw off some of the cooking liquor, leaving just enough to cover the meat. Bring to the boil, cover, then simmer over a low heat for 1 hour.

Preheat the oven to 180°C/350°F/Gas Mark 4. Remove the sausage and cut it into pieces. Remove the bacon and cut it into pieces.

Arrange alternate layers of beans, cooking liquor, pork or mutton, confit and bacon and sausage pieces in a large ovenproof dish.

Season carefully with salt and pepper.

Finish with a layer of bacon and sausage. Cover the dish and cook in the oven for 2 hours, then remove the lid and cook for a further 15 minutes before serving.

Preparation time:

1 hour, plus soaking time

Cooking time:

4½ hours

Serves 6