The cassoulet dish Bruno Loubet serves at his restaurant Bistrot Bruno in London's Soho is based on a dish he was brought up on at home in the South-west of France.
Here it is made with duck confit pork knuckles and sausage.
Loubet says cassoulet is like many hot pots a dish of generosity. "It should be made in large quantities and is ideal for large parties."
CASSOULET DU SUD-OUEST
Ingredients 500g carrots
1tbs tomato paste
5 garlic cloves (peeled and chopped)
1 bunch of thyme
1 bay leaf
100g duck fat
800g cassoulet beans (soaked in water overnight)
5 legs duck confit
10 Toulouse sausages or very good quality sausages
2 pork knuckles
400ml dry white wine
Salt and pepper
Method Peel the carrots and onions. Cut the carrots onions and celery into 1½ cm cubes. Put two tablespoons of duck fat in a large pot to melt.
When the fat is hot add the diced vegetables mix with a wooden spoon and cook for two minutes (do not let the vegetables colour). Then add the garlic thyme bay leaf tomato paste and beans.
Pour in the white wine and bring to the boil for 3 minutes.
Add the pork knuckles and cover with cold water. Bring the mixture to simmering point then put a lid on it and place it in the oven at 120ºCfor two hours. Season.
At this point place the sausages in with the beans to cook for 15 minutes then add the duck confit and cook for another 15 minutes.
Before serving rectify the seasoning sprinkle the breadcrumbs over the cassoulet and place in the oven for 30 minutes.
To serve simply put the pot in the middle of the table.