Serbian oven-baked pork with rice and vegetables (Đuveč)

1. Cut the pork neck into 3 cm cubes, salt them and brown all over in half the oil in a large frying pan; transfer to a deep roasting tin or earthenware dish.

2. In the same pan, soften the onions, sliced into half-moons, in the remaining oil, then add the pepper strips, the sliced courgette and the cut green beans and fry for 8-10 minutes.

3. Stir in the crushed garlic, paprika and washed rice, fry together for 1-2 minutes, then season with salt and pepper and spread over the meat.

4. Dice half the tomatoes and mix them into the rice and vegetables; slice the other half and arrange them on top. Pour in about 500 ml of hot water.

5. Cover and bake in an oven preheated to 180 °C for 50 minutes, then uncover and bake for another 15-20 minutes until the rice has absorbed the liquid and the top is browned.

6. Serve sprinkled with fresh parsley, with yoghurt or pickles.

Tip: The name đuveč comes from the Turkish 'güveç' (earthenware pot); in summer, add whatever vegetables the garden produces – aubergine and okra suit it too. Without meat it's an excellent Lenten one-pot dish.