Ingredients

• 30ml/2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, chopped

• 450g/1 lb lean shoulder of pork, diced

• 350g/12 oz lean lamb (preferably leg), diced

• 225g/8 oz course pork and garlic sausage, cut into chunks

• 400g/14 oz can chopped tomatoes

• 30ml/2 tbsp red wine

• 15ml/1 tbsp tomato puree

• bouquet garni

• 400g/14 oz can cannellini beans, drained and rinsed

• 50g/2 oz brown breadcrumbs

• salt and ground black pepper

• green salad and French bread, to serve

Serves 4

Method:

1. Preheat the oven to 160C. Heat the oil in a large flameproof casserole and fry the onions and garlic until softened. Remove with a slotted spoon and reserve.

2. Add the pork, lamb and sausage chunks to the casserole and fry over a high heat until browned on all sides. Add the onions and garlic to the meat.

3. Stir in the chopped tomatoes, wine and tomato puree and add 300ml/1/2 pint water. Season to taste with salt and pepper and add the bouquet garni.

4. Cover and bring to the boil, then transfer the casserole to the preheated oven and cook for 1 1/2 hours.

5. Remove the bouquet garni, stir in the beans and sprinkle the breadcrumbs over the top. Return to the oven, uncovered, for a further 30 minutes, until the top is golden brown.

6. Serve hot with a green salad and French bread to mop up the juices.