Family-style cassoulet

1 Set the oven to 185 degrees.

2 Remove the residual fat from the duck legs and put it in a shallow casserole pan along with the onion, carrot and bacon.

3 Cook over a medium heat for 10 minutes, until the vegetables soften, then add the tomato purée and smoked paprika.

4 Continue to cook for two minutes or so, then add the thyme, chicken stock and butter beans.

5 Bring to a simmer and allow to reduce and thicken a little.

6 Cut the duck legs in half at the joint and sit on top of the beans, then intersperse the white pudding and the sausages.

7 Scatter the breadcrumbs over the top, then bake for 30 minutes until golden and bubbling.