Pork Cassoulet

• Goose Fat4 tbsp
• Pork¾ lb
• Onion1 large
• Garlic10
• Carrots1 thinly sliced
• Fennel Seeds1 tsp
• Red Wine Vinegar2 tblsp
• Vegetable Stock2½ cups
• Tomato Puree1 tblsp
• Rosemary2 sticks
• ParsleyHandful
• Haricot Beans1 lb
• Breadcrumbs2 tblsp
• Oildrizzle
• Breadto serve
• Broccolito serve

Instructions

1. 1

   Heat oven to 140C/120C fan/gas 1.

2. 2

   Put a large ovenproof pan (with a tight-fitting lid) on a high heat.

3. 3

   Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.

4. 4

   Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins. Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan.

5. 5

   Add the stock, tomato purée, and half the rosemary and parsley.

6. 6

   Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking.

7. 7

   Stir occasionally and add the beans with 30 mins to go.

8. 8

   Remove the pan from the oven and heat the grill.

9. 9

   Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden.

10. 10

    Serve with crusty bread and green veg.