Chorizo cassoulet
Top this hearty chorizo one-pot with garlicky breadcrumbs for extra flavour and crunch
- 800-900g raw chorizo sausages
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 sticks celeryfinely chopped
- 2 carrotsfinely chopped
- 3 cloves garlicsliced
- 1 tsp sweet smoked paprika
- 3 tbsp tomato purée
- 600ml chicken stock
- 400g tin chopped tomatoes
- 4 bay leaves
- 2 rosemary sprigs
- 2 sprigs thyme
- 400g tin of each cannellini and butter beansrinsed and drained
TOPPING
- 2 tbsp olive oil
- 2 tbsp of melted butter
- 3 cloves garliccrushed
- 1 lemonzested and 2 tsp juice
- 100g fresh white breadcrumbs
- chopped to make 3 tbsp flat-leaf parsley
Nutrition: per serving
- kcal815
- fat55.8g
- saturates19.9g
- carbs29.9g
- sugars9.7g
- fibre10.4g
- protein43.1g
- salt5.7g
Method
step 1
Put the sausages and olive oil into a casserole over a medium heat. Cook, turning the sausages, until golden. Transfer to a plate.
step 2
Add the onion, celery and carrots to the pan (no need to add more oil as the chorizo sausages will release plenty), turn down the heat and cook 10-15 minutes or until softened. Stir in the garlic and paprika for a minute, followed by the tomato purée, stock, chopped tomatoes, herbs and seasoning. Bring to a boil and cook for 3 minutes. Heat the oven to 180C/fan 160C/gas 4.
step 3
Stir the beans and sausages into the pan. Transfer to a middle shelf in the oven and bake for 45-50 minutes or until the liquid is reduced to a thick sauce coating everything.
step 4
Meanwhile, for the topping, mix together the oil, butter, garlic, lemon zest and juice. Mix the breadcrumbs and parsley in a large bowl, then drizzle over the garlicky oil and stir thoroughly with some seasoning to evenly coat all the crumbs. Sprinkle the crumbs over the casserole, pat down to a flat crust then bake for another 15-20 minutes or until dark golden and crisp.