Jack Monroe’s energy-saving cassoulet – recipe — theguardian.com

I used to cook long, slow dishes such as casseroles or curries in my dressing gown. Not as my attire of choice, but to save energy, as a makeshift layer to swaddle the pot, which then went into a cardboard box. I’d never written about it, because I thought I’d gone a step too far. I recently confessed to it on my blog and was met with cries of “Me too!”, as people shared similar stories of wrapping pans tightly in thick material to conserve heat and carry on cooking at no cost. For those worried about the pork cooking through, by the time it gets swathed in cloth and placed in its manger, it has had half an hour of blasting at a high heat – I assure you it will be cooked if you’ve diced it sensibly. But there is a conventional oven method too, if you prefer.

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