Pot au feu

The classic French stew has got to be the pot au feu. In this, quite ordinary cuts of meat are simmered very gently for a long time with vegetables. Because the cooking process is so slow (you must hardly let a bubble rise to the top of the pan during cooking), you get a beautifully clear, rich broth to drink first. You then, as with the recipe, eat the pieces of meat and the vegetables with sea salt and fresh mustard.

Please don’t try to make this