Pork Cassoulet

Ingredients

• 350g pork, diced
• 1 large onion
• 10 garlic cloves
• 1 carrot, sliced
• 1 tsp fennel seeds
• 2 tbsp red wine vinegar
• 600ml vegetable stock
• 1 tbsp tomato purée
• 400g haricot beans
• 2 tbsp breadcrumbs

Method

Heat the oven to 140C/120C fan/gas 1. In a large ovenproof pan, sear the diced pork in a little fat for a few minutes to seal. Lower the heat, add the onion, whole garlic cloves, carrot and fennel seeds and cook gently to soften. Pour in the vinegar, scraping the base of the pan, then add the stock, tomato purée and half the herbs. Bring to the boil, simmer 10 minutes, season, cover and cook in the oven for 2 hours, removing the lid for the final hour. Stir in the beans 30 minutes before the end. Scatter with the remaining herbs and breadcrumbs, drizzle with oil and grill 5-10 minutes until golden. Serve with crusty bread and green veg.