Spiced Sausage Cassoulet
Preheat the oven to 350ºF. Carefully cut the pork belly into 12 chunky lardons and put into a large ovenproof casserole pan on a medium heat with the sausages and a lug of olive oil. Keep them moving while you peel the carrots and slice into chunks at an angle, and peel the onion and cut into wedges. When the pork belly and sausages are lightly golden, remove the sausages and carefully slice each one into three at an angle, then put back into the pan with the carrots, onion and paprika and cook for a further 15 minutes, stirring regularly.
Tip the passata into the pan. Half fill the empty passata jar with water, swirl it around and pour into the pan. Drain and add the cannellini beans and a pinch of salt and pepper, then stir well. Cover with aluminum foil and place in the oven for 20 minutes. Meanwhile, pick and roughly chop the rosemary leaves, then toss them in a lug of olive oil. When the time’s up on the cassoulet, remove and discard the foil, then sprinkle with the oiled rosemary and place back in the oven for a further 30 minutes, or until thick and delicious.
Meanwhile, halve the ciabatta lengthways and pop it into the oven when the cassoulet has roughly 20 minutes to go. Halve the garlic clove and rub it all over the ciabatta a couple of times during cooking to build up flavor. Remove the cassoulet pan and ciabatta from the oven, then halve the tomatoes and rub them all over the bread, drizzle it with extra virgin olive oil and sprinkle with a small pinch of salt. Serve right away next to the cassoulet, to soak up all that lovely sauce.