Butter bean cassoulet with pan-fried pork fillet

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3-4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout.

3. 3

   To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4-5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more.

4. 4

   Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper.

5. 5

   Meanwhile, mix the gremolata ingredients together in a bowl and set aside.

6. 6

   Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve.

1 serving ≈ 440 g

Nutrition values are estimates. - means data is unavailable.