Lisa Faulkner and John Torode serve up a tasty Sausage and Bean Cassoulet with a Herby Crumb Topping on John and Lisa’s Weekend Kitchen.

The ingredients are: 1kg big pork sausages, 200g bacon lardons, smoked or unsmoked, 500ml – 750ml veg stock, depending on desired consistency, 1 tin tomatoes, 1 tin haricot beans, drained, 2 large onions, finely chopped, A little butter, for frying, 2 large peeled carrots, diced , Large bunch of fresh parsley, stalks and leaves separated, A few sprigs of fresh thyme, A few sprigs of fresh oregano, Splash of white wine, if desired , Salt and pepper , A few slices of white bread, half the crusts removed, Salt and pepper.

French bread to serve.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.