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Butter bean cassoulet with pan-fried pork fillet
Fruit and vegetables
2–3 sprigs
thyme
½
red onion
, finely chopped
2
garlic
cloves, crushed
1 small
parsnip
, peeled and chopped
1 medium
courgette
, chopped
2 tbsp finely chopped fresh
parsley
1 tbsp finely chopped fresh
tarragon
1
lemon
, finely grated zest only
Tins, packets and jars
400g tin
butter beans
, drained
150ml/5fl oz chicken or pork stock, made with ½ stock cube
Cooking ingredients
2 tsp extra virgin oil, plus a drizzle to serve
1 tbsp extra virgin
olive oil
1½ tbsp extra virgin
olive oil
Dairy, eggs and chilled
15g/½oz
butter
15g/½oz
butter
2 tbsp
double cream
Meat, fish and poultry
275g/9¾oz
pork
tenderloin, trimmed of fat and sinew
Other
100ml/3½fl oz
white wine
Back to recipe
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