Bish Bash Posh Cassoulet

We have been selling these rather neat flavour kits by Gordon Rhodes in the shop for some time now, and for ease and simplicity, they are hard to beat.

Their Sausage Cassoulet pack is definitely a favourite and having tried and tested across our range of bangers, you certainly get a sense of southern French cooking as the smells begin to fill the kitchen. You could almost be in the Languedoc!

The great thing is that you can add your own touches and for this recipe, we have bolstered the ingredients out with our free-range chicken and bacon. Perfect for when you’ve got a big group to feed.

Don’t forget to get some proper bread in for mopping up though!

Ingredients – serves 8

8 Hepburns Cumberland sausages, cut in half

2 Hepburns free-range chicken legs

200gs Hepburns streaky bacon, sliced

1 x Packet Bish Bash Posh Sausage Cassoulet

1 onion, diced

1 carrot, diced

1 celery stick, diced

1 garlic bulb, sliced in half

300g dried Haricot beans (soak for 12 hours before cooking)

1 tin chopped tomatoes

500ml water

Olive oil, for frying

Method

Place a casserole on the hob over a medium heat and add a good glug of oil.

Add the diced onion, carrot and celery and sweat off for 20 minutes, until they are soft and begin to caramelise.

Add the sliced streaky bacon and cook for a further 5 minutes and then add the sausages to brown off, followed by the chicken legs and the garlic.

Next add the haricot beans, chopped tomatoes and water, followed by the Bish Bash Posh flavour kit.

Mix to combine and bring up to a gentle simmer. Partially cover with a lid (to let some steam to escape) and leave to cook on the hob for 1 to 1 ½ hours, giving everything a stir every now and then.

When done, you should have no problem separating the thigh and drumstick on the chicken leg.

Alternatively, you can also cook this in a low oven at 140°C for up to four hours, for a richer, deeper finish.

To serve, portion up into deep bowls and serve with a gutsy red wine and plenty of crusty bread.

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