Bosnian layered meat and vegetable pot (Bosanski lonac)

1. Cut the beef and lamb into 3-4 cm cubes and salt them. Cut the cabbage into large chunks, the potatoes and carrots into thick rounds, the peppers and tomatoes into wedges and the onions into half-moons.

2. Layer everything in a large, thick-walled (ideally earthenware) pot: meat, onion, cabbage, carrot, potato, pepper, tomato – and so on until everything is used up, scattering garlic cloves, whole peppercorns and salt between the layers.

3. Finish with the last pieces of meat and the tomatoes on top.

4. Pour in the white wine and enough water to come two-thirds of the way up, and cover tightly (in the old days the lid was sealed with a strip of dough).

5. Cook over very low heat, or in a 160 °C oven, for 3½-4 hours – don't stir at all, just shake the pot now and then and top up with a little hot water if needed.

6. Serve straight from the pot, sprinkled with fresh chopped parsley, with fresh bread.

Tip: Bosanski lonac was the dish of Bosnian miners and woodcutters: the pot went on the fire in the morning and was ready by evening. The more kinds of meat and vegetables you add (green beans, kohlrabi, courgette), the richer it gets.