*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Add half of the smoked streakybacon (you'll use the rest later) to a baking tray (use tin foil to avoid mess!)
Put the tray in the oven for 10-12 min or until the bacon is very crispy
Once done, transfer the crispy bacon to kitchen paper (you'll use this for garnishing at the end) and keep the baking tray for later!
2
Meanwhile, boil a kettle
Peel the potatoes and cut them into bite-size pieces
Add the chopped potatoes to a pot of boiledwater with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain the potatoes and return them to the pot, leaving them to steam-dry
3
Meanwhile, peel and finely slice the red onion[s]
Cut the remaining bacon into small bite-size pieces
Add the Cumberland sausages to the reserved baking tray and put the tray in the oven for 15-20 min or until they're golden and cooked through
4
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat
Once hot, add the choppedbacon and cook for 3 min or until crispy
Once done, transfer the crispy bacon to kitchen paper
Reduce the heat to low and add the sliced onion with a pinch of salt and cook for 10 min or until it's softened
5
Reboil a kettle
Meanwhile, peel and finely chop (or grate) the garlic
Strip the thyme leaves from their stalks and chop them finely
Roughly chop the tomato[es]
6
Combine the tomato paste and Henderson's relish with 300ml [600ml]boiled water - this is your tomato stock
Once softened, add the choppedgarlic, smoked paprika, thyme leaves, bay leaf[ves], crispybacon and tomato to the pan
Increase the heat to medium and cook for 1 min
Add the tomato stock and cook, covered, for 3-4 min or until everything has reduced slightly
7
Drain and rinse the cannellini beans and add them to the sauce
Cook for 2-3 min or until warmed through, then season with a generous pinch of both salt and pepper - this is your cassoulet
Meanwhile, return the drained potatoes to a low heat and add a splash of milk and a large knob of butter
Mash until smooth, then season with a generous pinch of salt and pepper
8
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