Baeckeoffe

Step 1: Put 1 ⅛ lb boneless pork shoulder, 1 ⅛ lb boneless lamb shoulder and 1 ⅛ lb beef chuck in a large bowl with 2 onions, 3 garlic cloves, 2 carrots, 4 thyme sprigs, 2 bay leaves, 4 juniper berries and 1 tsp black pepper. Pour over 2 cups dry white wine (Alsace riesling or sylvaner) and turn everything to coat.

Step 2: Cover the bowl tightly and marinate in the fridge overnight, 12–24 hours, turning the meat once if you can. Never leave it out at room temperature.

Step 3: Heat the oven to 325°F (fan 275°F). Grease a large lidded casserole, ideally earthenware, with ⅔ oz lard or goose fat.

Step 4: Lift the meat and vegetables out of the marinade and keep the liquid. Lay a third of 3 ⅓ lb waxy potatoes over the base of the dish with a little ⅝ tsp salt.

Step 5: Spread half the meat, vegetables and ½ leek on top, then another third of the potatoes and ⅝ tsp salt. Repeat with the rest of the meat, the rest of ½ leek, and finish with a neat layer of potatoes and the last of ¾ tsp salt.

Step 6: Pour the marinade over: it should come about three-quarters of the way up. Top up with a little water if needed. Don't drown the top layer: the potatoes on top should steam and brown slightly at the edges, not boil.

Step 7: Mix 5 ½ oz plain flour and ½ cup water into a soft dough, roll it into a long rope and press it round the rim of the dish. Put the lid on and press down so the dough seals the gap all the way round.

Step 8: Bake for 3 hours without opening. The most common mistake is peeking: once the seal is broken the steam escapes and the meat dries out.

Step 9: Crack off the dough crust and lift the lid. The meat should be fork-tender and the potatoes soft, golden at the top and soaked with juices. Fish out the herb stalks and serve from the dish.