Cassoulet

I adore cassoulet; it's a great dish for any time of year. You can make it super satisfying and comforting in the winter months, or light and zesty in summer. Of course in the winter I always enjoy it with thick, crusty bread oozing with warm, salty butter for a totally indulgent treat.

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Creamy Sausage Cassoulet

6 pork sausages, cut into slices

2 shallots, finely diced

2 tins cannellini beans in water

(use whatever beans you prefer, as long as they are in water)

Handful fresh spinach, chopped

1tbsp Herbs de Provence

1tsp Rosemary

Salt & Pepper

1tsp Parsley, to serve

Pinch of grated hard cheese, to serve

A glug of White Wine is optional!

1. In a large frying pan over a medium heat, brown off the sausage slices on all sides. This will probably release a little fat into the pan – add the shallots and cook them in the fat until soft.

2. Add the Herbs de Provence and Rosemary and season to taste with salt and pepper – you can add a glug of white wine at this point (allow it to cook off a little before the next step)

3. Add the beans and the water they came in, bring everything to a boil and then reduce to a simmer. You can add more water if necessary, but this should reduce to a glossy, thick sauce.

4. As it thickens, add the chopped spinach and cook until wilted. Serve in wide, shallow bowls with some rustic bread – perfect for dunking! Sprinkle with parsley and hard cheese and enjoy.