Cassoulet With Pork Meatballs

1. In a bowl, mix the pork mince, paprika, a good pinch of salt and pepper and 1/4 of the parsley.

2. Form into 12 equal size meatballs and place to one side.

3. Place a large pan on the hob on a medium heat and spray with the oil. Add the shallots and carrot and cook slowly until the shallots have softened.

4. Turn the heat up to medium/high and add the bacon lardons, garlic and leeks. Cook until the bacon begins to brown and caramelise.

5. Add the butter beans and lentils including the water that they are in.

6. Add the stock cube and the tomatoes and stir in.

7. Reduce to a low heat and simmer for approximately 20 mins.

8. After 20 mins, continue to cook but place a second pan on a high heat with a few sprays of oil, place the meatballs in and cook until all sides have browned.v

9. Add the meatballs to the cassoulet and cook for approximately 10 more minutes, or until the sauce is nice and thick.

10. Remove from the heat and stir through the remainder of the parsley and season with pepper.

11. Serve with green vegetables.