• 1/2 lb (225g) haricot beans
• 1 lb lean lamb or mutton
• 1 medium onion, sliced
• 1 medium sliced carrot
• 1 small sliced turnip
• 2 tablespoons dripping or oil
• 1 tablespoon flour
• 1 pint (600 ml) stock (preferably bean)
• salt & pepper
• 1 tablespoon chopped parsley

Soak the beans in cold water overnight, then drain, put into a saucepan, cover with water and cook for about 2 hours (or pressure cook for 1/2 hour). Trim the meat and cut into cubes and prepare the vegetables. Heat up the oil and lightly fry all these ingredients, sprinkle the flour over, cook for 1 minute until golden brown and season to taste.

Add to the beans, seeing that it is not too liquid, bring to the boil, cover, then simmer or cook in a slow oven at 325°F (170°C) or gas mark 3 for about 1 hour. Garnish thickly with parsley before serving.

Variation: cold, cooked lamb can also be used: shin of beef (called hough in Scotland) can also be used instead of the lamb, but you may need to increase the cooking time slightly, so check for tenderness after 1 hour.