Cassoulet

A trip to A&E with Mme A meant a short night's sleep: she's broken several bones in her right wrist, falling when dancing at a leaving "do". Such a condition demands comfort food, and what better (in our house) than cassoulet. This took all afternoon to cook since I first had to make duck confit. Fortunately we had lardons, three Toulouse sausages and a can of haricot beans which were added, together with onion, garlic, a clove, bouquet garni, a carrot and some passata, and then cooked  for another couple of hours.

All eaten in 20 minutes, but very much appreciated.

Miss K said I should use the EB of winter aconites because this looks "disgusting", but it was the story of the day.