Root veg cassoulet with chicken livers recipe

Method

1. Heat 2 tsp oil in a large, flameproof casserole dish or lidded saucepan over a low-medium heat. Add the onion, celery, finely chopped carrots and parsley stalks, then cover and cook for 5 mins, stirring once or twice, until beginning to soften. Remove the lid, stir in the garlic and tomato purée, then cook, stirring, for 2-3 mins. Add the remaining carrot and the swede; stir to coat.
2. Add the stock and bay leaf and season with black pepper. Bring to the boil, then reduce the heat, partially cover and simmer for 20-25 mins until the root vegetables are almost tender. Add the cannellini beans and simmer for a further 10 mins.
3. Scoop out a ladleful of beans and stock, transfer to a bowl, then use a fork to mash to a purée. Return to the pan and stir. Keep the cassoulet over a very low heat to keep warm while you cook the chicken livers.
4. Heat the remaining oil in a frying pan over a high heat. Fry the livers for 6-8 mins, stirring only once or twice, until browned and just cooked through. Season and add a little chopped parsley. 5 To serve, ladle the cassoulet into shallow bowls, spoon over the livers, then scatter with the remaining parsley leaves. Drizzle with extra-virgin olive oil and serve with crusty bread, if you like.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• *Liver is high in vitamin A and should not be consumed by women planning pregnancy or during pregnancy.
• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.