Step 1

Preheat oven to 180°C. Heat 1 tbs oil in a flameproof casserole over medium-high heat, then add sausages and cook, turning, for 3-4 minutes until browned. Remove from pan and set aside.

Step 2

Reduce heat to medium. Add onion, carrot and celery, then cook, stirring, for 2-3 minutes until softened. Add three-quarters of the garlic and cook for 1 minute or until fragrant. Stir in the tomato paste and paprika, then add wine and simmer for a further 3-4 minutes until slightly reduced. Add tomatoes, stock and 2 tsp thyme, then simmer for 5-6 minutes until slightly thickened.

Step 3

Thickly slice the sausages and return to the casserole with the beans, then transfer to the oven and bake for 25 minutes.

Step 4

Meanwhile, combine breadcrumbs and zest with remaining garlic, 1 tbs oil and 2 tsp thyme.

Step 5

Scatter crumbs over cassoulet then bake for a final 15 minutes or until golden. Serve with salad leaves.