6 oz. leeks
1 oz. lard
1 1/4 lb. shoulder of pork
2 oz. seasoned flour
1/2 pt. brown ale
Dash Tabasco sauce
Piece lemon peel
3 oz. button mushrooms
Bouquet garni
Salt and pepper to taste

Clean and chop the leeks. Melt the lard in a flameproof casserole. Fry the leeks for a few minutes. Meanwhile, cut the pork into 1 inch squares and toss in the seasoned flour. Add this to the leeks and cook for 5 minutes. Add the ale, Tabasco sauce, lemon peel, mushrooms and bouquet garni (see quick tip below). Bring to the boil. Put lid on and reduce heat. Simmer for 1 1/4 hours. Remove bouquet garni. Season to taste. Serve with mashed potatoes and buttered carrots. Serves 4.

QUICK TIP: To make a bouquet garni, place a few parsley stalks, sprig of thyme and bay leaf on a square of muslin. Tie into a bundle with strong thread, fixing thread ends to saucepan or casserole handle, and place bundle in dish. Remove before serving.