- 3 tbsp olive oil
- 6 good-quality pork sausages
- 1 shallot, finely chopped
- ½ tsp roughly chopped fresh rosemary leaves
- 1 garlic clove, finely chopped
- 200g/7oz tinned chopped tomatoes
- 60ml/2¼fl oz chicken stock
- 200g/7oz tinned flageolet beans, drained and rinsed
- ½ tbsp roughly chopped fresh flatleaf parsley
- 50g/1¾oz pancetta lardons
- 2 confit duck legs (available from delicatessens), bones removed, meat roughly chopped
- 275ml/9¼fl oz chicken stock
- 1 tsp roughly chopped fresh rosemary leaves
- 1 tbsp chopped fresh flatleaf parsley leaves
- 4 thick slices sourdough bread
- 500g/1lb 2oz floury potaotes, such as King Edward, peeled and chopped
- 50g/1¾oz unsalted butter
- 5-6 tbsp double cream
- salt and freshly ground black pepper
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the baked beans and sausages, heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through. Remove from the pan and set aside.
- Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes.
- Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly.
- Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm.
- For the cassoulet and mash, heat a heavy-based, ovenproof casserole dish over a medium heat. Add the pancetta lardons and fry until crisp and golden-brown. Then add the duck confit.
- Add the cooked sausages and the bean mixture, then pour over the stock and bring the mixture to a simmer. Stir in the rosemary and parsley and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides.
- In a food processor, blend the toasted sourdough to breadcrumbs. Sprinkle the breadcrumbs on top of the cassoulet and bake for 5-10 minutes, or until the sauce has thickened slightly.
- Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well and return to the pan, then return the pan to the heat for 1-2 minutes so that any excess moisture evaporates.
- Mash the potatoes until smooth (preferably using a potato ricer), then beat in the butter and double cream until smooth. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the mash among serving plates and spoon over the cassoulet.