French Cassoulet : quick version

Cut the bacon into eighths, remove the rind and fry off in a hot roasting pan. Now remove the rind and cook the bacon in the fat until softened but not brown. Peel and chop the onions, add them to the pan and sweat them. Peel the carrots and cut them into thick slices, add to the mixture. 

Peel and slice the garlic, add it the pan together with the fennel seeds, summer savory and bay leaf, deglaze with the white wine and simmer without covering. Set the oven to 180 °C.

Mix in the tomato paste and chopped tomatoes, then fill with stock. Drain the beans and add them to the mix, bring everything to the boil. Only season very lightly with salt (the sausages and bacon already contain plenty) and add pepper. 

Put the roasting pan in the hot oven and cook for 35 minutes without covering, stirring occasionally. Then add the sausages into the mixture, place the ham hock (knuckle) on top and cook for a further 35 minutes. Turn the knuckle once during cooking. 

Mix the breadcrumbs thoroughly in olive oil, season with a small amount of salt. At the end of the cooking time, take the knuckle out, cut it up and divide between warmed plates. Cover the cassoulet with breadcrumbs, then place under a hot grill until they are golden brown (keep a close eye on them, it doesn't take long!). Using a serving spoon, arrange a portion of the cassoulet on each plate and garnish with a scattering of freshly chopped parsley.