Cassoulet

This is superb rustic dish has been cooked in the south of France for generations. It is an ideal dish for a falling oven (an oven that starts hot and gradually becomes cooler), as the long, slow cooking time really develops the flavours inside, sealed as they are by the crunchy crust, and produces a succulent result. This kind of peasant dish comes from the era when family meals would be slowly cooked in the communal bread oven, to be collected at the end of the working day.