Pork and white bean cassoulet

Serves 4-6

1 tbsp extra virgin olive oil
6 pork and fennel sausages, cases removed, meat rolled into balls
1 onion, finely chopped
2 garlic cloves, sliced
3 sprigs rosemary, leaves picked
Sea salt and cracked black pepper
250ml chicken stock
400g tin cherry tomatoes
400g tin butter beans, rinsed and drained
Handful flat-leaf parsley leaves
Toasted sourdough, to serve

1 Heat the oil in a large frying pan over high heat. Add the meatballs and cook, stirring, for 5-6 minutes, or until golden brown.

2 Add the onion, garlic, rosemary, salt and pepper and cook for 3-4 minutes or until softened. Add the stock and tomatoes, cover and bring to the boil. Remove lid and cook for 6-8 minutes or until slightly reduced. Add the beans and stir until warmed through. Sprinkle with the parsley and serve with toasted sourdough.