We've partnered with Justine Schofield, renowned chef and ex Masterchef contestant, for an exclusive content collaboration. Justine has explored the Lower Ground floor retailers to handpick the finest, freshest ingredients, crafting a mouth-watering recipe for her signature Cheat’s Cassoulet. This hearty French classic—with a speedy twist—is perfect for food lovers looking for flavour without the fuss.

Ready to cook like a pro? Discover the full recipe below and bring Justine’s delicious creation to life in your own kitchen.

Cheat's Cassoulet:

Prep time: 30 minutes

Serves: 4-6

Ingredients:

2 tbs. extra virgin oil (from LoSurdo’s)

2 chicken marylands (from Vic’s – The Chef’s Butcher)

4 good quality pork and fennel sausage (from Vic’s – The Chef’s Butcher)

200g piece speck, cut into lardons (from Quattro Deli)

2 carrots, cut into cm rounds

1 onion, sliced

2 cloves garlic, sliced

1 tbsp. tomato paste

2 x 400g can of white beans, drained and rinsed (from LoSurdo’s)

100ml white wine

1L chicken stock

1 bouquet garni (parsley, thyme and bay leaf) + an extra 8 sprigs of thyme (from LoSurdo’s)

Winter salad leaves to serve on the side (from LoSurdo’s)

Crunchy topping: (from LoSurdo’s)

15g butter

1cup fresh breadcrumbs

2 sprigs parsley, chopped

1 clove garlic, minced

Salt and pepper

Instructions:

Entrée - Freshly shucked Oysters (from Astakos)

1. Preheat the oven to 180°C.
2. In a large oven-safe pan or dish, heat a little oil over medium-low heat and seal off the chicken. Once browned, add the sausages and seal them off as well. Remove both from the pan and set aside on a plate.
3. Drain off some of the fat, leaving about a tablespoon in the pan. Sauté the speck, carrot, onion, and garlic for 3–4 minutes, then stir in the tomato paste. Cook briefly to coat all the vegetables in the paste, then deglaze the pan with white wine.
4. Add the stock, beans, and bouquet garni. Bring everything to the boil, then return the chicken and sausages to the pot, nestling them into the mixture.
5. Transfer the pan to the oven and roast for 45 minutes.
6. While the cassoulet is cooking, prepare the topping. Melt the butter with a splash of oil in a pan, then add the breadcrumbs. Toss to coat evenly in the butter and cook — tossing regularly — until golden and crispy. Add the garlic and parsley and toss through to distribute evenly.
7. To serve, portion the cassoulet into bowls and top with a generous spoonful of the crispy garlicky breadcrumbs.