Welsh Lamb and white bean cassoulet by Rosie Birkett

Ingredients

• Olive oil
• 800g PGI Welsh Lamb leg steaks, chopped into larger-than-bitesized chunks
• One small glass of white wine
• A few sprigs of fresh rosemary
• 2 bay leaves
• 4-6 sage leaves
• 1 large shallot (or 2 banana shallots), sliced
• 1 stick of celery, sliced
• 2 large carrots, peeled and finely chopped
• Pinch of dried red chilli flakes (optional)
• 2 cloves of garlic, grated
• Zest of one unwaxed lemon
• 1 jar of cannellini or borlotti beans and their stock (500g drained weight)
• A handful of spinach leaves
• 200g butterbeans, drained
• A handful of flat leaf parsley, finely chopped
• 1 small bunch of parsley
• A handful of tarragon
• A handful of basil
• 3 anchovies, minced
• 1 tbsp capers
• 1 clove of garlic
• 2 tsp Dijon mustard
• 100ml olive oil
• Red wine vinegar, preferably slightly sweet (or add a tsp of maple syrup)