For Stock

Put all the vegetables, the lemon and the garlic in a saucepan over a medium heat with the star anise and peppercorns. Cover with cold water and bring to the boil. When boiling, add the cilantro, thyme and wine. Remove from the heat and allow to cool. Store in a refrigerator. Pour stock through a fine sieve and season to taste before use.

For Cassoulet

Place the dried kidney beans and barley in a bowl, cover with cold water and leave to soak overnight.

Preheat the oven to 300F. Heat half the oil in a heavy based casserole over a medium heat. Add the onions and garlic and cook for 1-2 minutes, stirring well. Drain the beans and barley, add the vegetable stock and bring to the boil. Pour in the red wine and bring to the boil. Then reduce the heat and simmer for 10 minutes.

While the cassoulet is simmering, heat the remaining oil in a small saucepan over a low heat. Sprinkle in the flour and stir well to make a thick paste. Add this to the cassoulet and stir in thoroughly, making sure the paste is evening distributed; season to taste and cover with a lid. Transfer the casserole to the preheated oven and cook for 45 minutes.

Remove from the oven and allow to rest for a few minutes. Taste and adjust the seasoning if necessary. Serve immediately, sprinkled with scallion and cilantro leaves.