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Picture of British pork cassoulet
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5879 kcal 294 %
  • Fat 525 g 807 %
  • Saturated 267 g 1336 %
  • Carbs 103 g 34 %
  • Fiber 21 g 84 %
  • Protein 203 g 407 %
  • Cholesterol 1493 mg 498 %
  • Sodium 5867 mg 244 %
  • Calcium 684 mg 68 %
  • Magnesium 273 mg 65 %
  • Potassium 5674 mg 121 %
  • Iron 27 mg 148 %
  • Zinc 27 mg 249 %
  • Phosphorus 2096 mg 299 %
  • Vitamin A 5005 µg 556 %
  • Vitamin C 83 mg 92 %
  • Thiamin (B1) 5 mg 398 %
  • Riboflavin (B2) 3 mg 216 %
  • Niacin (B3) 70 mg 440 %
  • Vitamin B6 5 mg 378 %
  • Folate equivalent (total) 244 µg 61 %
  • Vitamin B12 12 µg 506 %
  • Vitamin D 6 µg 43 %
  • Vitamin E 23 mg 151 %
  • Vitamin K 205 µg 171 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

British pork cassoulet

Ingredients

  • 400-450g streaky steaks (strips of pork belly ), rind trimmed
  • 1 tbsp sunflower or vegetable oil
  • 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
  • 4 back bacon chops, about 400g/14oz
  • 400g can cannellini, haricot, butter or mixed beans, drained
  • 1 large onion, chopped
  • 4 medium carrot, thickly sliced
  • 400g can chopped tomatoes
  • 1 bouquet garni 'tea bag'
  • about 600ml chicken stock (from a stock cube is fine)
  • 25g fresh white breadcrumbs
  • 2 garlic clove

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