Kharcho

Step 1: Put 1 ¾ lb beef brisket or shin and 10 ½ cups water in a large pot and bring to the boil. Skim off the grey foam for 5 minutes, until the broth looks clear.

Step 2: Add 2 bay leaves and 1 ½ tsp salt, cover partly and simmer gently for 1½ hours, until the beef is tender enough to break with a spoon.

Step 3: Meanwhile warm 2 tbsp sunflower oil in a frying pan over a medium heat and fry 3 onions for 10 minutes, until soft and golden. Stir in 2 tbsp tomato purée for 2 minutes.

Step 4: Add the onions and 3 ½ oz short-grain rice to the pot and simmer for 15 minutes, until the rice is just tender. Common mistake: adding the rice at the start; it turns to mush.

Step 5: Pound 3 ½ oz walnuts with 4 cloves garlic, 2 tsp khmeli-suneli and ½ tsp dried chilli flakes, loosen with a ladle of hot broth and stir into the pot with ½ cup sour tkemali plum sauce.

Step 6: Simmer for 5 minutes, stirring, until the soup thickens and turns a deep reddish brown. Taste: it should be tangy, nutty and warm with spice.

Step 7: Take off the heat, stir in most of 1 oz fresh coriander, rest 5 minutes and serve with the rest scattered on top.