Winter Cassoulet

Ingredients
1lb belly of pork (rindless)
8 small chipolata sausages
1 tin of white haricot beans
450g approx chicken stock
2 tins of chopped tomatoes
2 tablespoons of tomato puree
200ml dry white wine
1 large onion
3 carrots
1 leek
2 celery sticks
1 clove of garlic
1 bay leaf
1 teaspoon mixed herbs
1 tablespoon olive oil
fresh wholemeal breadcrumbs

Method
1. Trim the meat of any excess fatty deposits and any remaining rind, then cut into large diced pieces of 1 inch.
2. Wash, cut and dice all vegetables into 1 inch dice and crush the garlic chopping to a fine dice.
3. In a frying pan heat olive oil till hot, then add the meat.
4. Colour the meat lightly then remove and add to a casserole pan
5. Add the vegetables to the frying pan, stir well, saute until golden, then add the chopped garlic, finally season well with salt and pepper
6. Add the vegetables to the casserole pan, add stock, wine and chopped tomatoes to cover. Then stir in the tomato puree.
7. Add herbs, stir well and simmer on a gentle gas or electric hob for approx 1 hour with the lid covered.
8. Take small chipolata sausages and saute in a hot frying pan until golden brown then reserve.
9. Empty the tin of haricot beans draining well, rinse the beans in cold water, drain and reserve.
10. Remove crusts from wholemeal loaf and place in a food processor. Whiz until chopped into fine breadcrumbs.
11. After an hour, add haricot beans and sausages to the casserole.
12. Stir all the ingredients together gently.
13. Sprinkle the surface of the casserole with crumbs.
14. Add to a preheated oven gas 170°C/325°F/Gas 3 and bake for another hour approx - uncovered. Serve hot with crusty bread.