IT is the time of year for making comforting casseroles which can be left simmering away in the oven, filling the house with mouth-watering aromas. Cassoulet is one of the most controversial dishes of French gastronomy as there are so many different versions of it.

It translates as a "bean pot stew" and the consistent elements are haricot beans and various meats (usually some form of pork and preserved duck or goose). Other ingredients may also include lamb (or mutton) and even partridge, but these are subject to debate.

The addition of tomatoes to the dish is also questionable and the use of breadcrumbs to create a crusty topping is regarded as cheating' by some critics (as the beans will form their own crust eventually if the cassoulet is left to simmer for long enough).

Here is my favourite combination of ingredients for a delicious hearty cassoulet but use it as a guide and feel free to depart from it to create your own individual style. Providing you use the best quality ingredients and prepare it lovingly, you will be justly rewarded.

CASSOULET Ingredients (serves 4-6) 200g streaky bacon (or belly pork), cut into pieces 2 Toulouse (or garlic) sausages, cut into pieces 1 large onion, peeled and finely chopped 3 garlic cloves 2 tins haricot blanc beans, drained and rinsed 2 x 400g tins chopped tomatoes 2 smoked chicken/duck breasts, chopped Sprig of thyme, chopped Sprig of rosemary, chopped Salt and freshly ground black pepper 25g butter 4 slices of bread, crumbed

Method 1 Preheat the oven to 150C. Place the bacon and sausage in a large heavy-based casserole until the fat runs from the bacon and the sausages are forming some colour.

2 Add the onion to the pan and cook until softening and then add 2 cloves of garlic (crushed).

3 Add the beans, tomatoes, chicken and herbs. Add a little black pepper (omit the salt for now as the bacon and chicken will add salt to the dish). Cover the dish and place in the oven for one and a half hours. Remove from the oven and increase the oven temperature to 200C. Season to taste.

4 Melt the butter in a frying pan and add the remaining garlic (crushed) and breadcrumbs. Once all the butter has been absorbed by the crumbs, scatter over the cassoulet and bake uncovered until the top is golden and crisp.

To serve Serve straight from the pot on to warmed plates. It really is a meal in itself but you may wish to serve a steamed green vegetable or a crisp salad on the side. A glass of robust red wine from the Languedoc region is the perfect accompaniment.

Notes

  • It is a good idea to check the dish during the initial cooking period. Depending on the size and shape of your casserole dish, you may need to add a little chicken stock to ensure that it does not become too dry.
  • Smoked chicken/duck breasts are available locally from good delicatessans. However, you may use boned chicken thighs instead (approx 4) Brown them along with the sausage and bacon before adding the remaining ingredients.
  • This dish can be frozen complete with breadcrumb topping (before browning stage).

FOOTNOTE: In 2007 I am launching "Wharfedale Cookery". I will be offering hands-on cookery courses and seasonal demonstrations from my new home. Courses are informal and designed for anyone with an interest in food and cooking - whether you are looking for inspiration to entertain your family and friends, or simply wishing to increase your confidence in the kitchen.

To register your interest and to join the mailing list, please contact me: e-mail: info@wharfedalecookery.co.uk Telephone: 07766 383237