600 g pork belly, cut into cubes
1 salami sausage, diced
1 large red onion, finely chopped
3 cloves garlic, crushed
1/4 bunch thyme leaves
1 kg carrots
1 kg frozen peas
2 sticks celery, finely chopped
2 bay leaves
3 mint leaves, torn
400g tin white beans
1/2 L chicken stock
1/2 glass of white wine
200 g unsalted butter
Extra virgin olive oil
Salt and pepper
In an oven-proof casserole dish with a good splash of oil, seal the pork and salami until just brown. Add the onion, garlic, bay leaves, a good sprinkle of thyme leaves and a pinch of salt and pepper. Pour in the wine and bring to the boil. Pour in the beans, stock and simmer for 45 mins – 1 hour.
Boil the carrots for about 40 mins. Boil the peas for 10 mins or until soft. Drain both. In a bowl, add the mint and 100 g butter to the peas. Drizzle in a small amount of oil, a pinch of salt and stir to combine. Blitz the peas with a blending stick or food processor until smooth.
In another bowl, repeat the blitzing process with the carrots, adding the remaining butter and a good sprinkle of thyme leaves.
Serve both purees in one bowl and the cassoulet mixture in another. Serve with crusty bread if desired.