In true nose-to-tail adherence, St. JOHN’s cassoulet incorporates the many different cuts and piggy parts: trotter, shoulder, pig skin, cured and smoked bacon and Toulouse sausage. There is the richness of the confit duck and the tenderness of the beans that serve to soak up the myriad of meaty, garlicky flavours as the cassoulet cooks. And all is made complete with a liberal dusting of breadcrumbs made from St. JOHN’s own sourdough loaves. The sum of all its parts, it is a magical opus of textures and flavours, generous both in quantity and spirit.

But as Fergus and Trevor will tell you, such cassoulets have defeated many. And so, their advice is simple; ‘come ready, come hungry!’ Once sated, there are two nips of 5 Year Somerset Cider Brandy, ‘to set the seal on a jolly good repast’, says Trevor. Equipped with a good bottle of wine and a little digestif, Fergus assures that ‘it’s really all you need.’

In the absence of a traditional ‘cassole’, we’ve included a suitably sized enamel dish to ensure that your cassoulet cooks happily at home.