Hearty Toulouse Cassoulet

Name: Hearty Toulouse Cassoulet with a kick of Chilli
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 4 Toulouse Sausage; 1 Chicken Stock Powder; 200 Cherry Plum Tomatoes; 60 British Smoked Bacon Lardons; 8 Thyme; 1 Onion; 1 Yellow Pepper; 15 Tomato Puree; 2 Garlic Clove**; ½ Red Chilli; 1 Bay Leaf; 1 Flat Leaf Parsley; 1 Cannellini Beans; 100 Water

with a kick of Chilli

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Much as the Italians will often add an unchopped clove of garlic to the pan to infuse just a hint of flavour, here you’ll stab the chilli and pop it in whole to release a little heat but keep things subtle. The beauty of this recipe is that you can adjust the spice level by sticking your knife in as many times as you like. Patrick likes his cassoulet a bit cheeky so his chilli looked like a pin cushion!

Tags:

Dairy Free

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Toulouse Sausage

Chicken Stock Powder

200

Cherry Plum Tomatoes

British Smoked Bacon Lardons

Thyme

Onion

Yellow Pepper

Tomato Puree

Garlic Clove**

Red Chilli

Bay Leaf

Flat Leaf Parsley

Cannellini Beans

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)259 kcal

Energy (kJ)1085 kJ

Fat7 g

of which saturates2.1 g

Carbohydrate29.6 g

of which sugars6.9 g

Protein15.8 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Grill Pan

•Strainer

•Baking Tray

•Aluminum Foil

•Bowl

•Spoon

Instructions

Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the pepper and chop into 3cm cubes. Finely chop the parsley (stalks and all).

Heat a splash of olive oil in a large frying pan over medium heat. Add the onion and pepper, cook gently until the veggies are soft, 5 mins. Add the garlic and tomato purée, stir and cook for 1-2 mins to allow the full flavour of the tomato to be released.

Preheat your grill to high. Cut the cherry plum tomatoes in half and add to the veggie mixture in the pan. Drain and rinse the cannellini beans in a colander. Add the beans along with the thyme sprigs, bay leaf, chicken stock pot and the water (amount specified in the ingredient list). Add a pinch of salt and a few grinds of black pepper and let it bubble away until it thickens, 20 mins. This is your cassoulet.

Stab the red chilli with a knife and add to the pan. TIP: The more you stab the chilli, the more spice and seeds will be released - so if you want a milder version only make a few small stabs.

While your cassoulet is cooking, put the sausage on a foil-lined baking tray and pop under the grill until cooked through, 15-20 mins. TIP: The sausage is cooked when it is no longer pink in the middle.

Remove the cassoulet from the heat, taste and season to your liking. Remove the thyme sprigs, bay leaves and red chilli before serving. Spoon the cassoulet into bowls, share the grilled sausages on top and finish with a sprinkling of the chopped parsley. Time to dig in!