Piedmontese mixed boiled meats (Bollito misto)

1. In a large stockpot, bring 5-6 litres of water to the boil with the halved onions, carrots, celery, bay leaves, whole peppercorns and salt.

2. Wash the beef tongue thoroughly and add it with the beef brisket to the boiling water (hot water seals in the flavour); skim off the foam, then simmer gently for 1 hour.

3. Add the whole chicken and cook for another 1.5-2 hours until all the meat is tender - the chicken is ready first, so lift it out when tender and keep it warm in a little broth.

4. Cook the sausage separately, starting in cold water, for 40-50 minutes (so its fat doesn't go into the broth).

5. Peel the skin off the tongue while hot, then slice all the meats thickly and arrange them on a large warm platter, moistened with a few ladles of hot broth.

6. Serve with coarse salt, mustard and green sauce (salsa verde); the strained broth can be served the next day with tortellini.

Tip: Bollito is a festive dish: the more kinds of meat, the richer it is - and the leftover broth makes an excellent soup.