Cassoulet takes a while to cook but is worth it, as the flavours develop during the long cooking process. It can be frozen for up to a month so you could make a lot and save some for another day.
Place the dried beans in a large bowl, cover with cold water and leave to soak overnight. Drain the beans and place them in a large saucepan with 1.5 litres cold water. Add about one quarter of the onions, about one third of the garlic, all the carrots, bacon, garlic and one bouquet garni.
Bring to the boil, cover and simmer for one hour 30 minutes.
Remove the bouquet garni and drain.
Cut the lamb and pork into 2.5 cm (1 inch) pieces.
Heat the oil in a large pan, add the remaining onion and garlic and fry until golden. Stir in the chopped meat, season lightly with salt and freshly ground black pepper and fry until the meat is brown all over.
Add the tomatoes, tomato puree, remaining bouquet garni, cloves and 300 ml (half pint) boiling water to the pan.
Bring the lot to the boil, cover and gently simmer for one hour then remove the bouquet garni.
In a 3.5 litre (6 pint) casserole dish arrange the meat and bean mixture in alternate layers finishing with beans. Sprinkle the breadcrumbs evenly over the top.
Bake at 170 C (325 F) (gas 3) for about one hour or until the top is golden brown and crusty.
Serve with chunks of brown bread and fresh green vegetables in season.
Kcals 733 if serving 6 portions, 550 if serving 8 portions
Fat 46g if serving 6 portions, 34g if serving 8 portions