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BOLLITO MISTO

Bollito misto, as its name suggests, is mixed boiled meat. It is the Italian equivalent of boiled beef and carrots, totally delicious and almost as easy to make as a boiled egg. The list of meat is only a guide—add or omit meats as you like.

TO SERVE EIGHT TO TEN

1 small veal tongue about 1kg/2¹/₄lb, trimmed of all bones (I like to tie mine with string in a roll)

1 ham hock about 1kg/2¹/₄lb

2 onions peeled

4 carrots peeled

¹/₂ celeriac peeled and cubed

1 small chicken

1 bay leaf

1 Cotechino (pork boiling sausage)

Fill a very large pot three-quarters full with water and bring to the boil. Drop in the tongue and ham and simmer for 1¹/₂ hours.

Plop the veg, chicken and bay leaf into the pot and continue simmering for another 30 minutes. Take the tongue out and leave to cool, then peel the skin off the tongue and chuck the skin away. Cook the Cotechino as directed on the package. Return the tongue to the pot and continue cooking for another 30 minutes.

Serve all the meat cut in slices, with plain boiled potatoes tossed in butter and parsley, some lentils and a few sauces. My favourite is salsa verde, but a home-made mayonnaise with a little grated fresh horseradish is delicious, as is mostarda di cremona and Dijon mustard. Serve with or without the broth and boiled vegetables.