Stovies are pot-roast potatoes enhanced with finely diced leftover roast meat. They are, if you like, Cornish pasties without the pastry.
Put the dripping into a heavy-based pan and allow to become smoking hot. Add the onions and potatoes with some salt and pepper. Lower the heat. Cover closely and cook gently for a long time (up to 2 hours). When cooked, stir up with a spoon. Good stovies must cook without burning and without the lid being lifted during the cooking. (You’re allowed to take a little peep to see if it’s ready after an hour or so!)
You can add small cubes of leftover roast meat for extra flavour and pleasure.
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