This is a proper winter warmer; even better, it’s a 30-minute dinner. The tomatoes break down into a wonderful sauce for the rosemary-spiked beans and kale, and the thing that elevates it from nice to something special is the quick homemade pesto, which you can whip up while the cassoulet is cooking. Purists, look away – I use cheddar instead of parmesan, and the results are spectacular, with a real hit of umami. Use whatever nuts you have to hand, but the basil and mint are a must.
