Quick Cassoulet

Trim the outer green leaves off the cabbage and cut the head into quarters, leaving as much of the stalk as possible. Cut the celery sticks in half widthways. Trim 3 or 4 layers off the leeks and cut them into 5cm batons. Peel the turnips and cut them into quarters. Peel the carrots and slice them at an angle into pieces 5mm thick. Quarter the onions.

Pour the white chicken stock into a pan and bring it to a low simmer, then add the cabbage quarters and celery. Cook the celery for 5 minutes, then remove it and set aside. Cook the cabbage for another 10 minutes, then remove that too. Add the leeks and turnips to the stock and cook them both for about 15 minutes until turning soft, then remove. Add the carrots and onions and cook for 15 minutes – the carrots may take a little less time – then remove. All the vegetables must be cooked until just soft – check them with a knife if you are not sure. Keep the stock warm.

Preheat the oven to 180°C/Gas 4. Melt the butter in a clean, ovenproof pan over a low heat, then add the flour, stir well and cook for a couple of minutes. Slowly add the hot stock, stirring it well with a wooden spoon. The mixture will be very thick at first, but keep adding the stock and it will thin out. Bring it up to a slow simmer and add the beans, cooked vegetables and ham. Pour in the cream, check the seasoning and add the chopped parsley, then put the dish in the oven for 10 minutes. Serve hot.