Oxtail Cassoulet

As the evenings get darker and a kind of semi-hibernation in the warmth of the house begins, there is something particularly pleasurable about food that has been cooked long and slowly, filling the rooms with a comforting aroma.

Oxtail is not a traditional ingredient for a cassoulet but its rich flavour is absorbed beautifully by the beans and I find it one of the best winter treats. Serve with carrots, and a simple green salad if you like.