Chorizo Cassoulet

SERVES 6, PREP AND COOK: 2 HOURS

INGREDIENTS

900g chorizo sausages

2 tblsps olive oil

1 onion, finely chopped

2 sticks celery, finely chopped

2 carrots, finely chopped

3 garlic cloves, sliced

1 tsp sweet smoked paprika

3 tblsps tomato puree

600ml chicken stock

400g tin chopped tomatoes

4 bay leaves

2 rosemary sprigs

2 thyme sprigs

400g tin cannellini beans, rinsed and drained

400g tin butter beans, rinsed

and drained

TOPPING 2 tblsps olive oil

2 tblsps melted butter

3 garlic 3 cloves, crushed

1 lemon, zested and 2 tsp juice

100g fresh white breadcrumbs 3 tblsps flat leaf parsley chopped

METHOD

1 Put the sausages and olive oil into a casserole over a medium heat. Cook, turning the sausages, until golden. Transfer to a plate.

2 Add the onion, celery and carrots to the pan (no need to add more oil as the chorizo sausages will release plenty), turn down the heat and cook 10-15 minutes or until softened. Stir in the garlic and paprika for a minute, followed by the tomato puree, stock, chopped tomatoes, herbs and seasoning. Bring to a boil and cook for 3 minutes. Heat the oven to 180C/fan 160C.

3 Stir the beans and sausages into the pan. Transfer to a middle shelf in the oven and bake for 45-50 minutes or until the liquid is reduced to a thick sauce coating everything.

4 Meanwhile, for the topping, mix together the oil, butter, garlic, lemon zest and juice. Mix the breadcrumbs and parsley in a large bowl, then drizzle over the garlicky oil and stir thoroughly with some seasoning to evenly coat all the crumbs. Sprinkle the crumbs over the casserole, pat down to a flat crust then bake for another 15-20 minutes or until dark golden and crisp.