Potée Lorraine

• 2 onions, chopped
• 4 leeks, chopped
• 1 tablespoon lard

In a large flameproof casserole fry the onions and leeks in the lard. Lay the ham on top and cover with water. Put the lid on the casserole and cook gently for 1 hour. Then add the cabbage, carrots, turnips, haricots, cloves, bayleaf, savory, garlic and the bacon. Cook for a further 1½ hours before adding the sausages, green beans, broad beans, peas and potatoes. Add a little salt, lots of blac