Pork pot-au-feu

• 4 carrots
• 4 leeks
• 2 zucchini (courgettes)
• 2

Peel the carrots. Open up the leeks in half lengthways, cut them in half and wash. Cut the zucchini into large sticks. Peel the onions and stud each one with a clove.

Place the spare ribs and speck in a flameproof casserole dish with the carrots, onions and leeks. Add the stock. Cook for 1 hour 30 minutes on a low heat, covered.

Add the sabodet, cervelas sausage and zucchini and