NEVEN’S SLOW COOKER CASSOULET

The nation’s favourite chef and all-round good guy has a new cookbook just out: his Midweek Meals is published by Gill Books at €25.

INGREDIENTS

■ 225g (8oz) dried haricot beans

■ 1 large onion, chopped

■ 2 large carrots, sliced

■ 2 celery sticks, chopped

■ 2 ripe tomatoes, cut into wedges

■ 6 garlic cloves, peeled

■ 100g (4oz) smoked bacon lardons

■ 1.2 litres (2 pints) chicken stock (from a cube is fine)

■ 4 confit duck legs (see the intro)

■ 100g (4oz) piece of saucisson or any dry-cured Continental sausage, cut into bite-sized chunks

■ 1 bouquet garni (bay leaf, thyme, rosemary, sage)

■ 75g (3oz) fresh ciabatta breadcrumbs

■ 2 tbsp chopped fresh flat-leaf parsley ÷ sea salt and freshly ground black pepper

1 This is much less complicated than the traditional French version but still has that great depth of flavour. The Dunnes Stores Simply Better range includes incredible cooked duck confits, as does Silver Hill, making this easy enough to cook for a busy weeknight.

2 Soak the beans in plenty of cold water overnight, then drain. Put the beans, onion, carrots, celery, tomatoes, garlic and bacon in a slow cooker and stir to combine. Season with salt and pepper and pour in the stock.

3 Tuck in the duck confit legs, saucisson and the bouquet garni. Cover and cook on a low heat for 7 hours, until the duck confit is meltingly tender and the beans are soft and creamy.

4 Switch off the slow cooker and carefully lift out the inner bowl. Mix the breadcrumbs with the parsley and season with salt and pepper. Scatter over the cassoulet and flash under the grill until bubbling and golden brown. Garnish with fresh thyme leaves and serve straight to the table to allow everyone to help themselves.