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Cassoulet

2 tbs oil
1 large onion, sliced
1 large red pepper, sliced
1/2 tsp Schwartz Garlic Granules
450 g (1 lb) casserole pork, diced
225 g (8 oz) spicy sausage, sliced
400 g (14 oz) tin tomatoes
150 ml (1/4 pint) dry cider or stock
1 tbs tomato purée
5 Schwartz Juniper Berries , lightly crushed
2 tsp Schwartz Thyme
1 tsp Schwartz Rosemary
Salt
Schwartz Coarse Ground Black Pepper
1 small French stick, sliced
15 g (1/2 oz) butter, softened
2 tsp Schwartz Garlic Bread Seasoning
400 g (14 oz) tin haricot beans, drained and rinsed

Heat the oil in a large pan on the grill and cook the onion until softened. Add the pepper, Garlic Granules, pork and sausage and fry for 5-10 minutes. Add the tomatoes, cider or stock, tomato purée, Juniper Berries, Thyme, Rosemary, salt and Pepper . Transfer to a large cook pot, cover and cook on the grill for 1 1/2 hours.

Butter the slices of French bread and sprinkle with the Garlic Bread Seasoning. Toast on the grill until cripsy an golden.

Stir the beans into the casserole and top with French bread slices.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.