Directions

1. In a large heavy-bottom pan with lid, melt the butter over a medium heat. Add the shallots, garlic and generous pinch of salt to the pan and gently fry for 3 - 4 minutes until the shallots begin to soften

2. Add the diced chicken to the pan and turning the chicken occasionally, browning on all sides. Sprinkle in the dried mixed herbs and stir through. Add the leek slices and tarragon before pouring in the cream and stock

3. Bring the pan to a boil then turn down to a gentle simmer before adding the nutmeg and butter beans. Take the chicken sausages, remove the skins and squeeze the meat into a bowl. Divide the sausage meat into 12 equal portions and roll into balls

4. Place the sausage balls on the surface of the cassoulet and place on the lid. Allow to gently simmer for 20 minutes, stirring occasionally

5. Roughly chop the kale, removing any woody stems. Remove the lid of the pan, give the cassoulet a good stir (don’t worry in the sausage balls now submerge, then will hold their form) before adding the kale. Allow a final 10 minutes of cooking without the lid, until the sauce has thickened and the kale is tender and cooked

6. Serve generously into bowls alongside seasoning vegetables and crusty bread for dipping