Belarusian pork stew with pancakes (Machanka)

1. Cut the ribs into pieces between the bones and the sausage into rounds; brown them in a heavy-based pan with a little water until they render their fat and colour all over, then add the diced onions and fry for 5 minutes.

2. Sprinkle over 2 tablespoons of flour, stir, pour in the water, add the bay leaves and allspice, season with salt and pepper, cover and braise over low heat for 1 hour, until the ribs are tender.

3. Stir in the sour cream and cook uncovered for another 10 minutes until the sauce ("machanka" – for dipping) is thick and creamy.

4. Meanwhile finely grate the potatoes, squeeze out the liquid, and mix in the egg, the remaining 2 tablespoons of flour and a pinch of salt.

5. Heat oil in a frying pan and fry thin pancakes by the spoonful for 3 minutes per side until golden brown.

6. Put the stew piping hot in a deep dish in the middle of the table with the pancakes beside it: everyone tears off pieces of pancake and dips them in the sauce.

Tip: The word machanka comes from the Belarusian verb "to dip" – it was originally eaten from a shared bowl, dipping pancakes or blini into it, without spoons.