Last week’s recipe would have fed four hungry cyclists, but I only had two to feed. So, what to do with the leftovers? I made that French classic cassoulet. Now, there are a million and one recipes for this dish  – named after its cooking vessel – but my version leans towards the one from Toulouse which uses cold roast shoulder of lamb. In essence, the dish mixes cold roast meats and sausages with tomatoey cannellini or haricot beans and is topped with breadcrumbs. Continue reading →