Cholent

Step 1: Drain 10 ½ oz dried mixed beans (kidney, haricot, chickpeas), put in a pan of fresh water, boil hard for 10 minutes and drain (this makes kidney beans safe).

Step 2: Heat 2 tbsp vegetable oil in a large heavy ovenproof pot and brown 2 ¼ lb beef brisket or chuck for 8 minutes. Lift out, add 3 onions and cook for 8 minutes until golden.

Step 3: Layer the pot: the onions, 1 ¾ lb potatoes and 1 sweet potato around the sides, the beans and 3 ½ oz pearl barley in the middle, then the beef, 2 beef marrow bones, 6 cloves garlic and 6 eggs in shell nestled in.

Step 4: Mix 2 tbsp sweet paprika, 1 tsp ground cumin, ½ tsp ground turmeric, 2 tbsp honey or date syrup, 2 ½ tsp salt and 1 tsp black pepper with 8 ¼ cups boiling water and pour it over until everything is just covered. Bring to the boil on the hob.

Step 5: Cover tightly and cook in a 95–200°F oven (or in a slow cooker on low) for 12–16 hours, overnight. Keep the stew above 145°F the whole time; never cook it on a heat so low that it sits warm but not hot. A common mistake is opening the pot often; peek once before bed and add a cup of boiling water if it looks dry.

Step 6: Next day, shell the eggs, slice the beef and serve everything from the pot. Cool leftovers within 2 hours and refrigerate.