Pork Cassoulet

400g pork belly, sliced

200g pork sausages, sliced

4 streaky bacon, sliced

250 g white beans, soaked overnight, then drained

1 large onion

2 carrots

2 sticks selery

4 garlic cloves

2 tomatoes, chopped

Heat oven to 180C/fan 160C/gas 4.In a deep braising pan quickly fry the strips of pork belly in the oil, followed by the sausages and bacon, until well browned.

Add the beans, onion, garlic, carrots and tomatoes.  Place the bouquet garni in the centre.

Pour just enough chicken stock or water on top to almost cover, then bring to a simmer on top of the stove and cook in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the beans are soft. If the stock reduces while braising, simply pour a little more water on top to moisten.