Cassoulet can be fairly described as the 'typical' local dish of south-west France, but today it can be found in tins on the shelves of supermarkets all over France. The main ingredients are about two thirds white beans(haricots blancs), and one third meat, often of several different kinds. The basic formula is pork and sausage, but lamb or even chicken can be added for variety, and in the south-west, local preserved¹ duck or goose are very much 'de rigeur'. The name 'cassoulet' is derived from the cooking pot in which the dish is prepared, the 'cassole d'Issel'. Whilst some may say that it was based on an earlier arab dish, French cassoulet is generally considered to have originated in Castelnaudary during the Hundred Years' war (14-15th Century).

Home-cooked cassoulet all over France may include almost any variation of meat and vegetables to go with the beans, but the sauce will usually include some chopped tomatoes, the inevitable garlic and onions, various seasonings and optional extras such as chopped carrots. The beans (after soaking over-night) are brought to the boil on a stove, while the meat is cooked separately. The various pieces of meat are then placed in a large cooking pot (preferably earthenware) in between two layers of beans, so that the meat does not touch the base of the pan but is completely covered. This mix (which should contain enough liquid completely to cover all the beans) is then covered and left to simmer for three hours. Finally, the pot is uncovered and cooked in an oven to produce a 'gratiné'-type crust².

Whilst this leaves a great deal of room for variation, there exist three well-established varieties in particular, each associated with a particular town in south-west France:

• Cassoulet de Castelnaudary - the basic 'beans with pork' dish.
• Cassoulet de Carcassonne - the same but with lamb (as well as the pork), sausage and partridge (in season).
• Cassoulet de Toulouse - a richer dish, like the Carcassonne variety but further including some duck or goose (South-West France's regional specialty).

Generally considered a rich dish, with its thick bean sauce and (often rather fatty) stewed meat, cassoulet makes an ideal 'winter warmer', one bowl providing a complete, filling meal, perhaps with a side salad to lighten things up a tad. If you're interested in giving it a go at home, just type 'cassoulet' into your search engine of choice and you'll find a selection of detailed recipes, in French or English. Bon appetit!