One-Pot Chorizo Cassoulet With Crusty Ciabatta

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's gets started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over high heat

Once hot add the diced chorizo and cook for 2-3 min until browned

Peel and chop the brown onion[s] into wedges

Top, tail, and slice the carrot[s] into large discs

Crush the garlic cloves open by squashing them with the side of a knife and remove the skins

Roughly chop the potato[es] into bite-sized pieces

Add the tomato paste, chopped onion, crushed garlic, sliced carrot, bay leaves and chopped potato to the dish and give everything a good mix up

Drain and rinse the cannellini beans

Add 350ml [650ml] boiled water to the casserole dish with the chicken stock mix, drained cannellini beans, red wine vinegar, smoked paprika, cherry tomatoes, 1 tsp [2 tsp] sugar and a pinch of pepper and bring to the boil over a high heat

Nestle the potatoes into the stock as much as you can, then cover with a lid and put the dish in the oven for 45 min or until and the potatoes are tender – this is your chorizo cassoulet

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the chorizo cassoulet is almost done, trim, then add the green beans to one side of a tin foil-lined baking tray with a drizzle of olive oil

Add the ciabattas to the other side of the tray

Put the tray in the oven for 5-7 min or until the beans are tender but retaining a bite and the ciabattas are warm and crusty

Tip: Cooking for 4? Use 2 trays!