Ropa vieja canaria

Step 1: Put the 14 oz beef brisket or chuck in a pot with the 6 ¼ cups water, 1 bay leaf and 2 tsp salt, bring to the boil, skim and simmer, covered, for 50 minutes. Add the 10 ½ oz boneless chicken thighs and simmer for 20 minutes more until the chicken reaches 165°F and the beef is tender enough to shred.

Step 2: Lift out the meats, cool slightly and shred with two forks. Keep 200 ml of the broth.

Step 3: Heat half the 3 tbsp olive oil in a large frying pan and fry the 14 oz potatoes for 12–15 minutes until golden and tender. Lift out.

Step 4: Add the rest of the 3 tbsp olive oil and cook the 1 onion and 1 red pepper for 8 minutes until soft. Add the 4 cloves garlic, 2 ripe tomatoes, 1 tsp sweet paprika, ½ tsp dried thyme and 1 pinch saffron threads and cook for 5 minutes until saucy, adding the ¼ cup dry white wine now if using and letting it bubble off.

Step 5: Add the 1 ⅛ lb cooked chickpeas, shredded meat and 100 ml of the reserved broth. Fry over a medium-high heat for 8–10 minutes, turning only now and then, until the chickpeas start to crisp. A common mistake is stirring constantly; leave it alone so a light crust forms.

Step 6: Fold in the potatoes, add a splash more broth if it looks dry, heat through until piping hot, and scatter with 2 tbsp flat-leaf parsley.