Norwegian lamb and cabbage stew (Fårikål)

1. Cut the lamb shoulder on the bone into 4-5 cm pieces (your butcher can do this), and cut the cabbage into wedges so that the core holds the leaves together.

2. Put a layer of meat, fat side down, in the bottom of a large heavy-based pot and cover with a layer of cabbage.

3. Sprinkle each layer with salt, whole black peppercorns and a little flour and repeat until the meat and cabbage are used up, finishing with cabbage.

4. Pour in the water, bring to the boil, then cover and simmer over very low heat for 2.5-3 hours until the meat is tender and falls off the bone.

5. Don't stir while it cooks, just shake the pot from time to time so it doesn't catch.

6. Serve in deep plates with its broth and potatoes boiled in their skins.

Tip: Fårikål is Norway's national dish: in autumn, during lamb season, almost every family cooks it, and the last Thursday of September is officially "Fårikål Day". It has only a few ingredients, so good-quality lamb on the bone is what matters. It tastes even better reheated the next day, when the cabbage has fully absorbed the flavour of the meat.