Ingredients

• 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

Directions

• 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.