Bigos (Polish hunter’s stew)

Method

1. Boil a kettle and put the dried mushrooms in a heatproof bowl. Cover with boiling water, then set aside to rehydrate.

2. Meanwhile, put a large pan over a medium heat and add the butter. Once foaming, tip in the onion and cook for 5 minutes until slightly softened. Add the bacon and pork belly and cook for a further 8 minutes until everything begins to brown, then add the cabbage, spices and bay leaves. Cook for 5 minutes, stirring regularly, until the cabbage has wilted.

3. Stir in the tomato purée and cook for a few minutes more until it darkens, then add the kielbasa, sauerkraut, chicken stock and 200ml water. Add the mushrooms along with the water they were soaking in (make sure you don’t add any grit that has dropped from the mushrooms), then bring to a gentle simmer and cook for 1 hour, stirring occasionally.

4. Add the prunes (if using) and simmer for a few minutes more – the stock should have reduced right down to a thickened sauce. Season to taste with plenty of black pepper (you won’t need any extra salt). Garnish with dill and serve with rye bread or mashed potatoes on the side.