Slovenian barley and bean stew with smoked pork (Ričet)

1. The evening before, soak the borlotti beans in plenty of cold water; soak the barley in a separate bowl too.

2. The next day, put the drained beans and the smoked pork neck in a large pot, cover with about 3 litres of cold water, add the bay leaves and simmer over low heat for 1 hour.

3. Add the drained barley and the diced carrots, parsley root and celeriac and simmer for another 40 minutes; finally add the diced potatoes and cook for another 20 minutes until everything is tender.

4. Lift out the meat, dice it and return it; meanwhile, in a small frying pan, soften the finely chopped onion and crushed garlic in the lard, sprinkle over the flour and make a pale roux.

5. Whisk the roux smooth with a little cold water, add it to the ričet, season with salt and pepper and cook for another 10 minutes until creamy and thick.

6. Serve hot, sprinkled with chopped parsley, with fresh bread.

Tip: Ričet is a staple of Slovenian winter cooking and a favourite in mountain huts; the longer it stands, the thicker it gets – add a little water when reheating. Smoked ribs or ham hock work beautifully instead of the smoked pork neck.