Step 1

Peel the casings off the sausages, then divide each sausage into three or four pieces and roll them into meatballs.

Step 2

Top and tail the fennel (save the thick stalks for stocks or salads), and peel off and discard the outer leaves if they are looking old. Cut the fennel bulbs in half, then cut across into thick slices.

Step 3

Peel and slice four garlic cloves.

Step 4

Put a large, wide saute pan on a medium-high heat and add a tablespoon of oil.

Step 5

Once it’s hot, saute the sausage meatballs, turning occasionally, for seven to eight minutes, until golden all over, then use a slotted spoon to transfer to a plate.

Step 6

Turn down the heat under the pan to medium, then add the onion, fennel, thyme, bay leaves and chilli, season generously with sea salt and sweat for about 12-14 minutes, until the vegetables are soft, translucent and smelling fragrant.

Step 7

Stir in the sliced garlic and potatoes, cook for another few minutes, then pour in the wine and stock. Return the meatballs to the pan, cover and cook for 15 minutes.

Step 8

Add the peas and beans, and cook for a final five minutes – some of the meatballs may break up a bit, which will only add richness to the dish. Taste and adjust the seasoning accordingly.

Step 9

Turn the grill to high.

Step 10

Finely chop the remaining garlic with the parsley, and mix with the lemon zest and breadcrumbs Scatter the crumb mix over the top of the casserole, drizzle with two tablespoons of oil and grill for five to six minutes, until the crumbs are toasted and the whole cassoulet is bubbling and smelling intensely tempting.

Step 11

Serve with a green salad.