Quick shallot and sausage cassoulet

Ingredients

• 2 tbsp rapeseed oil
• 8 good quality pork sausages
• 12 shallots, peeled and left whole
• 150g pancetta cubed
• 1 carrot, peeled and diced
• 2 sticks celery, diced
• 2 clove garlic, peeled and chopped
• 20g dried porcini mushrooms soaked
• 250g chestnut mushrooms, roughly chopped
• 1 sprig rosemary
• 1 sprig thyme
• 2 bay leaves
• 250ml red wine
• 150ml chicken stock
• 2 tbsp parsley, finely chopped
• 2 tsp red currant jelly
• 1 x 400g tin of flageolet beans, drained
• 1 x 400g cannelloni beans, drained
• Sea salt and freshly ground black pepper
• 2 x 400g tins plum tomatoes, chopped
• 8 baguette slices
• 55g butter, softened
• 2 cloves garlic, peeled and crushed