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Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics. The hock seasons the broth and gives up its meat at the end of the cook. Finished with a splash of cider vinegar to brighten and a pinch of cayenne for warmth. Eaten in shallow bowls with the broth, often spooned over rice.
Onion is softened in lard or oil, paprika blooms off the heat, then shredded cabbage goes in with a splash of stock and a pinch of sugar. The cabbage is cooked slow and covered until it has collapsed into something silky and savoury-sweet, sharpened at the end with a hit of vinegar. A spoonful of sour cream stirred through at the end is optional but traditional in many homes.
A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter. You render smoked bacon in a heavy pot until the fat runs clear, then soften onion, garlic and carrot in the rendered bacon fat. Tomato and a generous scatter of dried oregano build the base. Green or brown lentils go in with stock and simmer for forty-five minutes until tender. Potato chunks join for the last twenty minutes. A splash of red wine vinegar at the end brightens the whole stew and pushes it from heavy to balanced. Eaten with crusty bread, a chopped salad on the side, and a glass of red.
Beetroot, potatoes and carrots boil in their skins. Once cool, they're peeled and diced into 1 cm cubes. Sauerkraut is squeezed dry; pickled cucumbers are diced; spring onions and dill chopped. Everything tosses with sunflower oil, vinegar, salt and pepper. Best after a few hours' rest in the fridge.