Jamie Oliver's 30 Minute Meals: Sausage Cassoulet recipe (2024)

1. You'll need a food processor, a roasting tray that can be placed on a hob and two small saucepans.
2. Turn your grill as high as it will go, fill and boil your kettle and put the roasting tray over a high heat.
3. Cassoulet: Slice 4 rashers of smoked, streaky bacon into 1cm strips and add to the roasting tray along with a drizzle of olive oil. Halve, peel and slice 1½ red onions (the remaining half will be used later). Pick the leaves off a few sprigs of the rosemary and ½ a bunch of sage, reserving a few sage leaves for later and add to the roasting tray along with 3 fresh bay leaves. Trim 2 leeks, discard the outer leaves and slice down them lengthways. Give the leeks a really good wash then finely slice and add them to the roasting tray along with the sliced red onion. Pour in a few splashes of boiling water from the kettle and leave the vegetables to soften.
4. Cook 400g of chipolata sausages under the grill for 8 minutes (no need to turn them) and make sure to stir the vegetables in the roasting tray occasionally.
5. Broccoli: Trim 400g of tenderstem broccoli and discard the ends.
6. Berry dessert: Put an empty saucepan over a high heat then pour in the juice from a 350g tin of gooseberries and bring to a boil.
7. Cassoulet: Tear 3-4 thick slices of bread into chunks and add to the food processor with a pinch of salt and pepper, ½ of the sage leaves, 2 cloves of garlic and a drizzle of olive oil. Process until you have coarse crumbs.
8. Stir 700g of passata and 1 tin each of butter beans and haricot beans (including their water, 800g total) into the tray of vegetables.
9. Berry dessert: Add the tinned gooseberries and 150g of fresh blueberries (or blackberries) to the saucepan and stir occasionally.
10. Broccoli: Coarsely grate the majority of the onion half (left over from earlier) into a mixing bowl and crush over 1 clove of garlic. Halve 2 ripe plum tomatoes, discard the seeds then grate them, flesh side down, through the coarse grater. Discard the leftover skins. Drizzle in some extra virgin olive oil, season with salt and pepper, squeeze in the juice from 1 lemon, then mix.
11. Cassoulet: Scatter half the breadcrumbs onto the tray of veg and beans. Remove the sausages from the grill and place them dark side down in the tray then sprinkle over the remaining breadcrumbs. Coat the remaining sage leaves in olive oil then scatter them over the breadcrumbs and put the roasting tray back under the grill (on the middle shelf so the breadcrumbs don’t burn) for around 4 minutes or until the breadcrumbs are golden and crispy.
12. Broccoli: Place another saucepan over a high heat and fill with boiled water from the kettle. Put the broccoli into the saucepan, stalks down, clamp a lid on and cook for around 2 minutes or until tender.
13. Berry dessert: The fruit should have a jammy consistency by now so turn off the heat and stir in 3-4 tablespoons of elderflower cordial. Spoon 1 tin of custard (around 425g) around a platter then pour the fruit and its syrup into the centre. Spoon 150g of Greek yoghurt over the fruit then drizzle 1 teaspoon of vanilla paste over the yoghurt and fold it through. Take to the table along with a few shortbread biscuits.
14. Broccoli: Drain the broccoli, scatter it on a platter and spoon over the tomato dressing. Give it a toss then take it to the table.
15. Cassoulet: Remove the cassoulet from the oven and take it to the table. Serve with a bottle of red wine.

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