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Ingredients

• olive oil, for shallow-frying
• 450 g lamb shoulder
• 225 g Toulouse sausage or good quality spicy, garlicky sausages
• 300 g tinned haricot beans, drained
• 01 handfuls parsley, finely chopped
• 350 g preserved goose (or duck)
• 2 tomatoes, chopped
• 1 onion, stuck with 2 cloves
• 100 g rashers of streaky bacon, cubed
• 2 clove garlic, crushed
• 50 g breadcrumbs

Description

For A Truly Rich Meal Try Simon Rimmer's Recipe For A Classic French Bean Stew, Flavoured With Preserved Goose

UK TV