Instructions: 1 Cut the lamb into cubes and chop the bacon. Heat the oil in a large saute pan and cook the lamb with the bacon for a couple of minutes until browned.

Chop the onion and add to the pan with the frozen garlic.

2 Dice the carrots and add to the pan with the tomatoes, wine, stock and herbs. Cover and cook for 20 minutes until the meat is tender.

3 Cut the crusts from the bread and discard. Place the bread in a food processor and whizz to make fine crumbs. Heat the butter in a frying pan and fry the breadcrumbs until golden.

4 Stir the beans into the cassoulet and season to taste. Finely chop the parsley. Spoon the cassoulet into a heatproof dish and sprinkle over the crumbs with the parsley. Serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.