PORK & WHITE BEAN CASSOULET

Preheat the oven to 220C/gas 7. Place the cauliflower in a food processor and process until smooth. Add the parmesan and half the mozzarella, process to combine and set aside.

Place the leek in a 20cm x 32cm roasting pan and drizzle with the oil. Cook in the oven for 5 minutes. Place the salmon, flour, salt and pepper in a bowl and gently toss to coat. Spoon the salmon mixture over the leek and top with the cream. Spoon over the cauliflower mixture and top with the remaining cheese. Cook for 20 minutes or until golden. Allow to cool for 5 minutes and sprinkle with the dill to serve.

HHSERVES 4-6

1 tbsp extra virgin olive oil

6 pork and fennel sausages (or similar good quality seasoned pork sausages) cases removed, meat rolled into balls

1 brown onion, finely chopped 2 garlic cloves, sliced

3 sprigs rosemary, leaves picked sea salt and cracked black pepper 250ml chicken stock

400g can cherry tomatoes 400g can butter beans, rinsed and drained 10g flat-leaf parsley leaves toasted sourdough, to serve

Heat the oil in a large frying pan over high heat. Add the meatballs and cook, stirring, for 5-6 minutes or until golden brown. Add the onion, garlic, rosemary, salt and pepper and cook for 3-4 minutes or until softened. Add the stock and tomatoes, cover and bring to the boil. Remove lid and cook for 6-8 minutes or until slightly reduced. Add the beans and stir until warmed through. Sprinkle with the parsley and serve with sourdough.

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