Take your time over this recipe, ideally preparing over 2 days.

On Day one: prepare the meats.

Roast the pork with salt, pepper, and sage until cooked through.

Fry the sausage until cooked through.

Cut the lamb into bite-sized pieces.

Brown the lamb in duck fat or olive oil and set aside.

Chop three onions finely and cook them in the same fat as the lamb.

Return the lamb to the pot with the onions.

On Day two: prepare the beans and assemble the cassoulet.

Soak the beans overnight in plenty of cold water.

Chop the remaining onion, carrot, and celery finely.

Add the chopped vegetables to the beans.

Add garlic, thyme, bay leaves, and a bouquet garni to the beans.

Simmer for 1.5 hours, or until the beans are just soft.

Allow everything to cool overnight.

Next, strain the lamb cooking juices and carefully add them to the pot with the beans and meats.

If the liquid level doesn't cover the beans, top up with bean cooking liquid.

Optionally, add dry bread crumbs on top before baking/serving.

Either eat the cassoulet that day, or heat it up the next day before serving.

Serve hot.