Locro argentino

Step 1: Drain 14 oz dried white hominy corn (maíz blanco partido) and 7 oz dried white beans (alubias), put them in a very large pot with 12 ½ cups water and bring to the boil. Skim, then simmer half-covered for 1 hour.

Step 2: Meanwhile heat 2 tbsp vegetable oil in a frying pan over a medium-high heat and brown 1 ⅓ lb beef shin or brisket and 14 oz pork belly in batches until coloured on all sides. Add to the pot with the corn.

Step 3: In the same pan fry 9 oz cooking chorizo for 5 minutes, then add 2 onions and 1 leek and cook for 8 minutes until soft. Stir in 2 tsp ground cumin and 1 tbsp sweet paprika for 30 seconds and tip it all into the pot.

Step 4: Add 1 ¾ lb butternut squash or pumpkin and 3 tsp salt and simmer gently for 1½–2 hours, stirring and scraping the bottom every 10–15 minutes, until the corn and beans are soft, the squash has melted into the stew and it is very thick. Add a little hot water if it catches.

Step 5: Check that the pork pieces are fork-tender and the stew is bubbling hot; the pork and sausage must be well past 160°F. Taste for salt.

Step 6: For the red oil, warm ¼ cup vegetable oil in a small pan over a low heat with 4 spring onions for 2 minutes. Off the heat, stir in 1 tbsp sweet paprika and 1 tsp chilli flakes.

Step 7: Ladle the locro into deep bowls and spoon over the red oil. Like most stews it is better on day two: cool within 2 hours, keep in the fridge for up to 3 days and reheat until steaming throughout.