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Slow Cooked Pork Cassoulet

Serves 4

Ingredients

4 Pork Chops
4 Pork and Leek Sausages
2 Belly Pork Strips
4 Carrots, cut into large chunks
4-6 Shallots, coarsely chopped
400g Tin of Flageolet or Haricot Beans, drained
1 Bay Leaf
1 Sprig of each Thyme, Oregano and Rosemary
1 Strip Lemon Zest
20 Coriander Seeds
Sprinkle of Chilli Flakes
Salt and Pepper

Method

Preheat oven to 180C/Gas Mark 4. Seal the meat and vegetables on the stove in a hot ovenproof casserole dish. Cover with 500ml of water plus the herbs, zest and seasoning. Cook in the oven for 3 hours and add the beans 30 minutes before the end. Serve immediately with fresh crusty bread.

Source: Food Magazine