Kig ha farz

Step 1: Put 2 ⅝ lb beef shin or brisket and 1 ⅓ lb salt pork belly (petit salé) in your largest pot with 21 cups water. Bring slowly to the boil over a medium heat, skimming off the foam.

Step 2: Add 1 onion, 1 bouquet garni and 1 tsp black peppercorns, lower the heat and simmer gently.

Step 3: Meanwhile, whisk 1 ⅛ lb buckwheat flour, 1 ¾ oz plain flour, 1 tbsp caster sugar and 1 tsp salt with 2 eggs, 1 ¼ cups whole milk and 2 ⅛ oz butter, then add a ladle of the hot broth to make a thick batter that drops from the spoon.

Step 4: Pour the batter into a wet cotton pudding bag or a double layer of clean muslin, filling it no more than half full, and tie the top. Don't fill it to the top: that is the usual reason the farz comes out dense and raw in the middle.

Step 5: Lower the bag into the simmering pot and cook gently, turning it now and then.

Step 6: Add 6 carrots, 3 leeks, 4 turnips and 1 green cabbage and simmer until the vegetables are tender and the beef is fork-tender, with the meat pulling apart easily.

Step 7: For the lipig, melt 3 ½ oz salted butter in a small pan over a low heat and cook 4 shallots very gently until soft and golden, not brown.

Step 8: Lift out the bag, roll it firmly on the worktop to break the pudding into crumbs, then open it into a warm dish.

Step 9: Slice the meats and serve with the vegetables, the crumbled farz and the lipig poured over; offer the broth in cups alongside.