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Serves 6

1kg snapping turtle meat 150g salted butter 1 tablespoon cooking oil 1 medium onion, chopped 3 celery sticks, chopped 120ml dry sherry 2 cloves of garlic 1 pinch of dried thyme leaves 1 pinch dried rosemary 1 400g can lima beans 3 medium potatoes, diced 3 carrots, chopped 1 400g can tomatoes 1 tablespoon lemon juice salt and freshly ground black pepper to serve: 1 bunch of fresh parsley and your favourite hot sauce

1 Cut the turtle meat into bite-size pieces and brown on all sides in the butter in a frying pan. Remove from the heat and set aside.

2 Heat the oil in a large pot and add the onion, celery, sherry, garlic, thyme, rosemary, lima beans and a pinch of salt and pepper. Once the contents begin to sizzle and your kitchen is full of aroma, cover with water, bring to the boil and leave to simmer for 1 hour.

3 Now add the browned snapper meat and melted butter to the pot, along with the potatoes, carrots and tomatoes and lemon juice, a little more salt and pepper to taste if necessary, and simmer for a further 45 minutes.

4 Serve in deep bowls with a little chopped parsley and a shake of your favourite hot sauce.