Cumberland Sausage Cassoulet With Thyme

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Add half of the smoked streaky bacon (you'll use the rest later) to a baking tray (use tin foil to avoid mess!)

Put the tray in the oven for 10-12 min or until the bacon is very crispy

Once done, transfer the crispy bacon to kitchen paper (you'll use this for garnishing at the end) and keep the baking tray for later!

Meanwhile, boil a kettle

Peel the potatoes and cut them into bite-size pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

Once cooked, drain the potatoes and return them to the pot, leaving them to steam-dry

Meanwhile, peel and finely slice the red onion[s]

Cut the remaining bacon into small bite-size pieces

Add the Cumberland sausages to the reserved baking tray and put the tray in the oven for 15-20 min or until they're golden and cooked through

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add the chopped bacon and cook for 3 min or until crispy

Once done, transfer the crispy bacon to kitchen paper

Reduce the heat to low and add the sliced onion with a pinch of salt and cook for 10 min or until it's softened 

Reboil a kettle

Meanwhile, peel and finely chop (or grate) the garlic

Strip the thyme leaves from their stalks and chop them finely

Roughly chop the tomato[es] 

Combine the tomato paste and Henderson's relish with 300ml [600ml] boiled water - this is your tomato stock

Once softened, add the chopped garlic, smoked paprika, thyme leaves, bay leaf[ves], crispy bacon and tomato to the pan 

Increase the heat to medium and cook for 1 min 

Add the tomato stock and cook, covered, for 3-4 min or until everything has reduced slightly

Drain and rinse the cannellini beans and add them to the sauce 

Cook for 2-3 min or until warmed through, then season with a generous pinch of both salt and pepper - this is your cassoulet 

Meanwhile, return the drained potatoes to a low heat and add a splash of milk and a large knob of butter

Mash until smooth, then season with a generous pinch of salt and pepper