Bring the chicken stock to the boil.
Peel and finely dice the shallots and make a paste with the garlic cloves.
Heat the sunflower oil in a frying pan over a medium heat. Sweat the shallots and garlic until soft and then add the sausages and colour nicely. Season with salt and pepper and add the thyme. Pour in the chicken stock and simmer until the sausages are cooked through.
Peel and finely dice the onion. Quarter the leek lengthways and then cut into small cubes. Wash under cold water if necessary.
Remove the eye from the tomato and cross the bottom with a small knife. Blanch in boiling water for 10 seconds and then plunge straight into cold water. Peel and cut the tomato into quarters. Remove all the seeds and cut the flesh into neat dice.
Rinse the beans under cold water. Finely chop the basil and the parsley leaves.
Sweat the onion and leek in a saucepan with a drizzle of olive oil until soft. Add the beans and warm through. Pour the beans into the pan with the Toulouse sausages and add some more stock if necessary. Season with salt and pepper and make sure the cassoulet is piping hot.
Finish with the fresh herbs, diced tomatoes and serve immediately.
«When blanching the tomatoes, always season the water as this will raise the boiling temperature of the water. Put some salt into the cold water too as this will help keep the temperature low. »