1 The day before: soak the shoulder of pork in water.

2 The next day: peel and wash the carrots and turnips. Cut the carrots in half, leave the turnips whole. Split the leeks lengthways to remove the earth inside, wash them. Remove the outer leaves of the cabbage, wash and cut it in half. Peel the onion and garlic.

3 Fill a large pan with water and bring to the boil, put in the shoulder of pork with the bacon to cook. When the water boils again, add the carrots, turnips, leeks, cabbage, onion and garlic. Add the bouquet garni and a twist of the pepper mill. Cover the pan, lower the heat and simmer for 2 hours.

4 Peel and wash the potatoes and cut into four. Add them to the pot. Simmer for another 30 minutes.

5 Remove the pieces of meat and arrange on a serving dish, surrounded by the vegetables. Serve hot.

Campanile tip:

Serve with gherkins.