Summer veg & bacon cassoulet

Name: Summer veg & bacon cassoulet
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 aubergines, cut into 2cm chunks; 2 red or orange peppers, deseeded and cut into 2cm chunks; 100 ml extra virgin olive oil; 200 g pack unsmoked bacon lardons; 1 onion, peeled and finely sliced; 3 clove/s garlic, peeled and crushed; 400 g pack cherry tomatoes on the vine, stalks removed; 700 g jar butter beans, drained; 3 sprig/s rosemary; 500 ml pouch or can chicken stock; Handful leaves from a large basil pot, to serve; Garlic-rubbed sourdough toast, to serve (optional, see tips); 1 lemon, wedges, to serve

A less heavy take on the traditional French stew, this has all the flavours of a hot summer holiday. Roasting the veg first intensifies the flavour so everything tastes its absolute best.

4.5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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2 aubergines, cut into 2cm chunks
2 red or orange peppers, deseeded and cut into 2cm chunks
100ml extra virgin olive oil
200g pack unsmoked bacon lardons
1 onion, peeled and finely sliced
3 clove/s garlic, peeled and crushed
400g pack cherry tomatoes on the vine, stalks removed
700g jar butter beans, drained
3 sprig/s rosemary
500ml pouch or can chicken stock
Handful leaves from a large basil pot, to serve
Garlic-rubbed sourdough toast, to serve (optional, see tips)
1 lemon, wedges, to serve

Preheat the oven to 220°C, gas mark 7. Spread the aubergines and peppers out in a single layer over 1 or 2 roasting tins, drizzle generously with 5 tbsp oil and toss to coat. Spread out again, then season and roast for 35-40 minutes, turning once, until golden and caramelised.
Meanwhile, heat 2 tbsp oil in a wide ovenproof shallow casserole and place over a medium-high heat. Fry the lardons for 10 minutes, until crisp and golden, then remove with a slotted spoon, leaving the fat in the pan.
Fry the onion in the fat for 8-10 minutes, stirring often, until softened with a little colour, then add the garlic and fry for 2 minutes more. Set aside until needed.
When the roasted vegetables are ready, add the tomatoes, beans, rosemary and chicken stock to the onion pan and bring to a simmer. Add the roasted vegetables, season well, then transfer, uncovered, to the oven. Bake for 20 minutes, until the tops of the vegetables and beans are deep golden and a little crisp. Scatter the cassoulet with the basil, then serve with garlicrubbed toast, if liked, and lemon wedges for squeezing.

Cook’s tip

Garlic-rubbed sourdough toast is a simple, tasty side for this summer casserole. Trim the end from 1 peeled garlic clove then rub the toast with the cut side. Drizzle with a little more oil. To get ahead with some of the cooking, roast the vegetables ahead of time. They’ll keep in the fridge for a few days (or freeze for 1 month and could travel in a cool bag), ready to go into the onions etc on the day you make it.

Typical values per serving (without sourdough) when made using specific products in recipe