I first stumbled upon Cassoulet many moons ago while watching Rick Stein using his cooking show as an excuse to take a barge trip through France, the lucky git. His Cassoulet included duck confit, belly of pork, pork rind, garlicky toulouse sausages and a humungous fresh bouquet garni. I was fascinated by this rustic-looking meat and beans casserole dish, it all looked very tasty. Since then I have been meaning to make my own. However, I rarely think to throw […]