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  • Easy
  • Family Friendly
  • One Pot

French-Style Cassoulet

It's said the first cassoulet was made during the Hundred Years War in the besieged French town of Castelnaudary, where the townspeople threw whatever they had into a large pot to stave off hunger at the hands of the British. We can't confirm nor deny that, but we can tell you our simplified take on the classic French stew is set to become a warming favourite at your place. Bringing slow-cooked flavour in less than an hour, it’s the perfect dish for chilly weeknights.

"No"

"45 Minutes"

Recipe

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01

Prepare Vegetables

Preheat oven to 200°C fan-forced. Peel and cut onion into eighths. Crush garlic. Slice mushrooms. Peel and chop carrot into 3cm dice.

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02

Begin Braise

Heat oil in a heavy-based saucepan over medium heat. Add sausages and cook for 5 minutes each side or until golden. Remove from pan. Add onion, garlic, 1/4 teaspoon salt, a pinch of pepper and cook for 5 minutes or until onion is softened. Add mushrooms and cook for 5 minutes or until softened.

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03

Add Tomato Paste

Add tomato paste and cook for 1 minute or until lightly caramelised.

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04

Add Vegetables and Stock

Drain and add butter beans with carrot and return sausages to pan. Add stock cube, 125ml (½ cup) water, tomatoes and most of the thyme and bring to a simmer. Cover with a lid and transfer to oven for 20 minutes.

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05

Add Crumb

Remove cassoulet from oven. Top with panko breadcrumbs and bake, uncovered, for a further 10 minutes or until topping is golden.

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06

Plate Up

Pick remaining thyme leaves from their stems. Remove cassoulet from oven and allow to cool for 5 minutes. Divide between bowls and top with thyme leaves to serve.

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French-Style Cassoulet

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami