Pork Cassoulet

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 140C/120°C / 250°F fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat.
2. 2Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.
3. 3Turn the heat down to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
4. 4Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley.
5. 5Let come to a boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking.
6. 6Giving it a stir occasionally and add the beans with 30 mins to go.
7. 7Remove the pan from the oven and heat the grill.
8. 8Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden.
9. 9ServeServe with crusty bread and green veg.