Jersey Royal Potato and Sausage Cassoulet

Preheat oven to 180°C (160°C fan/Gas Mark 4).

Heat the olive oil in a large skillet over medium heat. Add the bacon lardons (if using) and cook until crisp. Remove and set aside.

Add the sausages to the skillet and brown on all sides. Remove and set aside.

Add the chopped onion, carrot, and celery to the skillet and cook until softened, about 8-10 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the chopped tomatoes, chicken stock, dried thyme, and bay leaf to the skillet. Bring to a simmer and cook for 10 minutes.

In a large oven-safe casserole dish, layer half of the Jersey Royal potatoes, followed by the browned sausages and bacon (if using), and then the remaining potatoes.

Pour the tomato and vegetable mixture over the potatoes and sausages. Season with salt and pepper to taste.

Cover the casserole dish with a lid or foil and bake in the preheated oven for 1 hour.

Remove the lid or foil and bake for another 30 minutes, or until the potatoes are tender and golden brown.

Garnish with fresh parsley before serving.