Russian meat jelly (Kholodets)

1. Clean the pork knuckles thoroughly (singe or scrape the skin) and soak them in cold water with the beef shin for 2 hours.

2. Put the meats into a large pot, cover with the cold water, bring slowly to the boil, skim carefully, then cook uncovered over the lowest possible heat for 5-6 hours – it must never boil, only tremble, so it stays clear.

3. In the last hour, add the whole carrots, the onion (in its skin), bay leaves, allspice, whole peppercorns and salt.

4. Lift out the meats and strain the broth through a fine sieve or muslin; pull the meat off the bones, shred or chop it finely and divide it between bowls or moulds, decorated with slices of the cooked carrot.

5. Stir the crushed garlic into the hot broth, adjust the salt and pour the broth over the meat; let cool, then refrigerate overnight until set.

6. Spoon the solidified fat off the top and serve the kholodets sliced, with freshly grated horseradish and hot mustard.

Tip: A traditional starter on the Russian New Year and Christmas table; the skin and cartilage of the knuckles provide the gelatine, so no gelatine powder is needed – if a spoonful of broth doesn't set in the fridge within 15 minutes, keep simmering.