French-Style Cassoulet

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

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 10 minutes or until softened.

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

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.

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

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.