Sausage Cassoulet

I have made myself a reheatable after uni dinner. It is a sausage and smoked bacon cassoulet with a tomato sauce flavoured with garlic, thyme and oregano topped with a parmesan breadcrumb mixture.

The stew itself is perfectly balanced with the right quantity of herbs and tomato. The sausages are well matched by their already herbed nature and the smoked bacon adds a much needed extra depth. The breadcrumb topping is crumbly and crisp with a wonderful cheesey flavour from the parmesan. It is a fantastic dinner.