Cassoulet

• 450 g/1 lb dried white haricot beans, soaked overnight
• 225 g/8

Drain the beans and put them in a casserole with the bacon (perhaps cut into 2 or 3 largish chunks), the onion, herbs and 2 tablespoons of bacon fat. Cover with water and bring to the boil. Simmer for 30 minutes.

Cut the lamb into 2.5-cm/1-inch chunks. In a frying pan brown the chunks all over in the remaining bacon fat. Quarter the tomatoes and discard the seeds. Pack the lamb into the