A really simple fish supper that’s sure to impress ... as they are a little easier to fry. If you can’t get baby peppers, use 1 small red and 1 small yellow pepper, deseeded and quartered.

For the cassoulet, drain and rinse the soaked haricot beans. Place into a pan and cover with half of the fish stock. Add the thyme and bay leaves and bring to the boil. Reduce the heat and simmer ...