Chorizo cassoulet

2 HOURS | SERVES 6 | EASY

raw chorizo sausages 800-900g olive oil 2 tbsp onion 1, finely chopped celery 2 sticks, finely chopped carrots 2, finely chopped garlic 3 cloves, sliced sweet smoked paprika 1 tsp tomato purée 3 tbsp chicken stock 600ml chopped tomatoes 400g tin bay leaves 4 rosemary sprigs 2 thyme 2 sprigs cannellini and butter beans 400g tin of each, rinsed and drained TOPPING olive oil 2 tbsp butter 2 tbsp of melted garlic 3 cloves, crushed lemon 1, zested and 2 tsp juice fresh white breadcrumbs 100g flat-leaf parsley chopped to make 3 tbsp

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

• 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 purée, stock, chopped tomatoes, herbs and seasoning. Bring to a boil and cook for 3 minutes. Heat the oven to 180C/fan 160C/gas 4.

• 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.

• 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.

PER SERVING 815 KCALS | FAT 55.8G SATURATES 19.9G | CARBS 29.9G | SUGARS 9.7G FIBRE 10.4G | PROTEIN 43.1G | SALT 5.7G