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Romany Sunday Lunch

 

Ingredients

Any meat joint (normally bacon)
Swede
Carrots
Cauliflower
Cabbage
Potatoes

Use quantities to suit your needs

Instructions

  • Make a fire and hang a pot of water over using a kettle crane
  • Put your joint of meat into the pot and start cooking
  • Prepare your carrots and swede, chop into large pieces
  • Prepare and cut cauliflower and cabbage into quarters
  • When the meat is cooked add cauliflower, cabbage, swede and carrots to pot
  • Prepare potatoes and cut into large chunks
  • When the vegetables are nearly cooked add your potatoes to the pot
  • When the potatoes are ready take out meat and vegetables, strain and serve

 

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