Cassoulet de Full English

Name: Cassoulet de Full English
Yield: Serves 4
Cuisine: British
Ingredients: butter, for spreading; 4 eggs; 3 tbsp tomato ketchup, plus extra to serve; 4 small slices of sourdough bread; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 large garlic cloves, finely chopped; leaves from a few sprigs of fresh thyme; 2 celery stalks, finely diced; 2 medium carrots, peeled and finely diced; 2 x 400 g/14 oz cans dried haricot/navy beans, drained and rinsed; 2 x 400 g/14 oz cans dried haricot/navy beans, drained and rinsed; leaves from a few sprigs of fresh thyme; 1 x 400 g/14 oz can chopped tomatoes; 2 tbsp olive oil, plus extra if needed; 6 slices smoked streaky bacon, roughly chopped; 8 good pork sausages; 130 g/4 oz chestnut/cremini mushrooms, roughly diced; 2 thick slices black pudding (about 115g/3¾oz); 1 large onion, finely diced; 130 g/4 oz chestnut/cremini mushrooms, roughly diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

This fusion of a British classic cooked in a French style mixes things up a bit. The highly seasoned black pudding breaks down and forms the base of a flavoursome stock for a delicious, substantial, beany supper dish. I used canned haricot/navy beans for ease, but you could also soak 250 g/9 oz d

Ingredients

Europe
United Kingdom
Supper

Ingredients

Method