Method

Preheat the oven to 175°C/gas 4. Cut the belly pork into thick slices then halve each slice crosswise.

Heat the duck fat in a flame-proof casserole large enough to hold all the ingredients. Add the onion and fry gently until softened but not brown. Stir in the garlic and cook for another minute. Add the beans and the belly pork, cover with about 1 litre of fresh water and push in the bouquet garni. Bring to the boil skimming off any scum that rises to the surface. Now cover with the lid and bake it in the oven for about 1 hour or until the beans are tender. (This depends upon the age of the beans but it worked in this time for me.) Keep an eye on the water which may all get absorbed by the beans – top up if necessary.

Meanwhile, brown the Toulouse sausages either by grilling, griddling or frying (in duck/goose fat – the most authentic approach). Lift them onto a board and cut each diagonally into three.

Remove the cassoulet from the oven and increase the temperature to 220°C/gas 7. If you are using it, stir in the parsley now. Add the sausages and the pieces of duck confit pushing them down into the beans. Return the casserole to the oven uncovered and cook for a further 45 minutes or until the liquid has reduced and the cassoulet is covered in a dark golden crust.

Traditionally, this should be served straight from the casserole at the table.

Method

Bone any of your chosen meat cuts that require it. Cut the pork and lamb into chunks of about 3 cms. Roll the pork rind into a sausage shape and tie with kitchen string.

Drain the beans, put them in a large casserole and cover with plenty of clean unsalted water. Add the whole peeled carrot, the onion, bouquet garni, crushed peppercorns and halved garlic cloves. Bring to the boil, lower the heat and simmer gently. Skim the surface as necessary. After 20 mins, put in the pork rind and continue to simmer.

Meanwhile, heat the duck fat in a frying pan and quickly brown the lamb in it on all sides. Remove the lamb to a plate and sear the Toulouse sausages in the fat also, just to give some colour (they will be cooked later). Remove the sausages and save them alongside the lamb.

When the beans have been cooking for one hour, add the pork chunks and tomatoes. Continue to simmer, keeping the beans covered with boiling water.

When the beans have been cooking for 1½ hours, add the lamb chunks and continue simmering.

When the beans have been cooking for 2½ hours, add the browned Toulouse sausages and simmer for another 30 mins.

Preheat the oven to 150°C/300°F/gas 2. After 3 hours, teh beans should be melting and the meats succulent and tender. Discard the carrot, onion and bouquet garni. Remove the pork rind and reserve. Now salt the beans to taste.

Mince the pork rind (or process in a blender). Mix in the parsley and breadcrumbs. Slice any very large pieces of meat in the cassoulet and cut the sausages into chunks. Shred the preserved duck legs and stir them into the cassoulet. Spread the breadcrumb mixture over the top and bake in the oven for about 45 mins. A crust should form. Serve it straight from the casserole, perhaps with a green side salad.

Method

Melt half the butter in a large sauté pan and gently cook the onions for about 5 minutes, or until they start to colour a little. Add the mushrooms and cook for 3 more minutes, stirring frequently to cook them evenly. Remove the vegetable mixture to a plate and set aside.

In the same pan, melt the remaining butter over higher heat and add the beef strips. Sauté these for 4 minutes stirring constantly to brown them evenly. Return the onion and mushroom mixture to the pan, season with salt and pepper, and stir to mix with the beef. Cook for a further minute.

Mix the mustard together with the sour cream and stir this into the beef and vegetables. When all is well blended, cook over high heat for a minute but do not allow the sauce to boil. Remove from the heat and adjust the seasoning to taste.