PORK CASSOULET

5MINS | 1HR20MINS | SERVES6 Cassoulet is an old dish from the South of France. Made with pork and beans in a hearty sauce, it was a thrifty dish, designed to make meat go further, while still being filling. We’ve kept all the traditional flavours and ingredients, but cut out all the fat and calories to make this beautifully rich cassoulet. F GF use GF stock pot PER SERVING: 222 KCAL 17G CARBS

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Step 1

Preheat the oven to 160°C (fan 140°C/gas mark 3). Place a large, ovenproof, hob-suitable casserole dish onto the hob (the pan should ideally have a lid, but you could cover it with foil), spray with low- calorie cooking spray and brown the pork over a medium heat for 5 minutes.

Step 2

Add the onion, garlic and carrot to the pan and cook for 3 minutes to soften the veg a little. Add the tomato puree, thyme (if using fresh, just use the leaves, not the stalks) and fennel seeds. Stir well to combine and cook for 2 minutes. Add the remaining ingredients to the pan, season with salt and pepper, and mix. Pop the lid on (or cover the pan with foil) and place in the oven for 35 minutes.

Step 3

After this, remove the lid, stir and place back in the oven for a further 35 minutes. Serve immediately, with a garnish of fresh thyme if desired. The cassoulet can also be frozen once cooled – defrost fully then reheat until piping hot.