Music Played13 items
The Divine Comedy National Express
New Hits 99 (Various Artists), Sony Music TV
Train & Ashley Monroe Bruises
California 37, Columbia, 1
Yazz & The Plastic Population The Only Way Is Up
This week's listener choice for 'Sounds of the Maties'
Fantastic 80's - 3 (Various Artists), Sony Tv/Columbia
Boz Scaggs What Can I Say
Boz Scaggs - Silk Degrees, CBS
Eric Clapton Let It Grow
Eric Clapton - 461 Ocean Boulevard, Polydor
Tyler James Single Tear
The Unlikely Lad, Island
Mama Cass It's Getting Better
Sweet Talkin' Guy - Sound Of 60's Gal, Old Gold
Curtis Mayfield Move On Up
The Old Skool Reunion (Various Artis, Global Television
The Rolling Stones Doom & Gloom
(CD Single), Polydor
Paolo Nutini Pencil Full Of Lead
(CD Single), Atlantic, 1
The Beatles Here Comes The Sun
The Beatles : 1967-1970, Apple, 7
Bellowhead 10,000 Miles Away
(CD Single), Navigator Records
Hank Williams, Jr. All My Rowdy Friends Have Settled Down
Nigel's Recipe: Sausage Cassoulet
by Catherine Hill from The Weekend Cookbook (Michael Joseph)
Prep time 10 mins + overnight soaking
Cooking time 4hrs
300g dried haricot beans (or 2x400g tins, which should be drained & rinsed)
1 tbsp olive oil (or rape seed oil)
8 thick sausages
150g smoked lardons
1 large onion, chopped
4 celery stalks, thickly sliced
4 garlic cloves, chopped
750ml hot chicken stock
300ml white wine
2 tbsp tomato puree
2 tbsp chopped thyme
2 bay leaves
1. Drain the soaked beans & place in a pan with plenty of fresh water.
2. Bring to the boil & then boil for 10 mins, spooning off any foam from the surface.
3. Reduce the heat & simmer for 1hr. Drain & set to one side.
4. Preheat the oven to 170C/150C fan/ gas mark 3. Heat the oil in a large flameproof casserole, add the sausages & brown all over for about 10 mins.
5. Remove from the pan, set aside & then add the lardons.
6. Cook for 5 mins until well browned.
7. Remove from the pan with a slotted spoon & set aside with the sausages.
8. Add the onion & celery to the pan & cook for 10 mins until softened.
9. Add the garlic & cook for a further 2 mins.
10. Add the beans & stir in the sausages & lardons.
11. Pour over the stock & wine & stir in the tomato puree, thyme & bay leaf.
12. Cover & cook for 2hrs.
13. Remove the lid & cook for a further hour, stirring every now & then.
14. Spoon into warmed bowls & serve with plenty of fresh bread to get every last bit of sauce. Nige served mashed roast pumpkin.
Nigel’s Top Tip
• Make sure you use a very light stock with not too much salt for this one, as both the sausages & the lardons have more than enough to season the dish.
Nigel Barden and his sausage cassoulet