DELICIOUS CASSOULET FROM THE OSBORNE KITCHEN

PORK AND BEAN CASSOULET: serves 2

500 grm roughly chopped shoulder of pork

1 large onion sliced

3 large cloves garlic

1 green chilli chopped

I 300 grm tin chopped tomatoes

2 medium chorizo sausages

1 500 grm tin white flageolet beans

Cup of chicken stock/other

I tbsp hot Cajun sauce

Add cooking oil to a pan and gently colour the garlic, onion, chilli with the addition of a good pinch of allspice and cumin.

Remove and add the pork pieces, tossing in the hot oil until juices are sealed. Remove.

In an earthenware casserole, tip the pre-cooked flageolet beans, the skinned and chopped chorizos and the pork. Add the tomatoes and juice, the stock, several slurps of Cajun sauce and a squeeze of fresh lemon-juice.

Cook on a medium heat for 2 hours, stirring occasionally.

Serve with khubz Arab bread, or crusty baguette for dipping in the sauce, and a green salad of lettuce, cucumber, pre-cooked and chopped string beans and slices of avocado.