Jersey Royal Potato and Jersey Bean Cassoulet

Preheat your oven to 160°C (320°F/Gas Mark 3).

In a large skillet, heat the olive oil and Jersey butter over medium heat. Brown the sausages (or diced pork belly) on all sides and then remove from the pan and set aside. If using pork belly, ensure it's well-browned.

Add the diced bacon (lardons) to the skillet and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.

Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for a few minutes until slightly reduced.

Add the canned chopped tomatoes, chicken stock, thyme sprigs, and bay leaf to the skillet. Bring to a simmer.

Cut the Jersey Royal potatoes into halves or quarters, depending on their size. Add them to the simmering sauce along with the Jersey beans (or other local beans).

Return the browned sausages and bacon to the skillet.

Transfer the entire mixture to your oven-safe casserole dish or Dutch oven. Cover with a lid or foil.

Bake in the preheated oven for 2 hours, or until the potatoes are tender and the sauce has thickened.

Remove the lid or foil and stir in the Jersey milk. Increase the oven temperature to 180°C (350°F/Gas Mark 4) and bake for another 30 minutes, or until the top is nicely browned and slightly crusty.

Remove from the oven and let it rest for 10 minutes before serving.

Garnish with fresh chopped parsley.