Cassoulet (white bean and duck stew)

1. Soak the white beans in cold water overnight; the next day drain, then simmer in fresh water with the bay leaf and half an onion for about 40 minutes until half-tender – do not salt yet or they will toughen.

2. Brown the diced pork and the sausage in the duck fat, then lift them out; in the same fat soften the finely chopped onion, the sliced carrot and the crushed garlic.

3. Add the tomato purée and the thyme, then pour in the meat stock.

4. Layer the half-cooked beans, the browned meats, the duck legs and the bacon in a large earthenware dish, then pour over the seasoned liquid so it just covers everything.

5. Scatter breadcrumbs over the top and bake slowly at 150 °C for about 2 hours.

6. During baking, gently press the golden crust back into the liquid 2-3 times – this keeps the inside creamy and the top crisp.

Tip: Cassoulet is the festive one-pot dish of south-west France, around Toulouse. It is even better the next day; it cooks slow and low, so never rush it.