Serbian grilled meat and pepper stew (Mućkalica)

1. Cut the pork neck into 2-3 cm cubes, salt it and sear it quickly and hard on all sides in a hot griddle pan or on the grill – the grilled flavour is the essence of mućkalica.

2. Slice the sausage, cut the onions into half-moons and the peppers into strips; peel and dice the tomatoes.

3. In a heavy-based pan, soften the onions in the oil for 5-6 minutes, add the pepper strips and crushed garlic and fry for another 5 minutes.

4. Take off the heat, stir in the sweet and hot paprika, then add the tomatoes, the grilled meat and the sausage.

5. Pour in about 100 ml of water, cover and simmer over low heat for 35-40 minutes, shaking the pan now and then (the word 'mućkati' means 'to shake'), until the meat is tender and the sauce has thickened.

6. Season with pepper and serve with fresh bread or flatbread and a spoonful of kajmak or yoghurt.

Tip: Mućkalica was originally a way for the grill cooks around Leskovac to use up leftovers – if you have leftover roast meat, ćevapi or skewers, you can add those too.