CHEAT’S CASSOULET

THIS all-in-one French sausage and bean casserole is usually baked for several hours — but while ours has all the flavour of the Toulouse version, it can be put together in about 30 minutes. Beans, which are a great source of fibre, have also been found to improve quality of sleep — and there are plenty in this tasty meal.

SERVES 4

3 tbsp olive oil

1 pack of slightly spicy sausages, such as Toulouse or chorizo 1 medium onion, chopped 2 large garlic cloves, diced 1 medium carrot, diced 2 sticks of celery, diced 2 bay leaves 1 tsp of thyme or mixed herbs 1 x 400g tin haricot beans, drained 200g cherry tomatoes ½ tsp of chilli flakes or diced fresh chilli (optional)

150g diced pancetta or lardons (or cooked ham)

½ a small cabbage (about 250g), roughly sliced 1 tbsp lemon juice Salt and ground black pepper Large handful of chopped parsley HEAT the oil in a large, deep frying pan or a casserole dish with a lid, then add the sausages and the onion. Cook on a medium heat for about 5 minutes, stirring regularly, until the sausages are slightly browned. Add in the garlic, carrot, celery, bay leaves and herbs, followed by the drained haricot beans, the tomatoes and the chilli (if using). Add 3-4 tbsp of water — enough to provide a little juice — cover the pot and simmer, stirring occasionally. Meanwhile, in a separate frying pan, fry the pancetta or lardons on a medium heat until they are turning brown, then transfer to the pan with the sausages. When the cassoulet has simmered for another 15 minutes, add the cabbage and lemon juice. Cover and cook for a further 5 minutes until the cabbage is starting to soften. Stir the cassoulet occasionally, adding extra water if needed. Season with salt and pepper, stir in the parsley and serve steaming hot.