Harvest Pot

This traditional harvest savoury dish originated in Cambridgeshire, England, variations spread accross the whole of Great Britain. It was made with lamb, mutton or pork dependant on the area you lived, mutton is the traditional meat from Cambridgeshire.

Ingredients
8oz dried haricot beans
3lbs diced mutton
vegetable oil
2 rashers diced steeaky bacon
2 sliced onions
salt
pepper
Worcestershire Sauce

Method
1 The night before cooking soak the haricot beans in cold water.
2 On the day of cooking drain the beans and place in a large saucepan.
3 Completely cover with cold water and pour an inch more on top.
4 Bring the beans to the boil.
5 Cook at a rapid boil for 10 minutes.
6 Strain the beans into a colander and keep the water in a bowl..
7 Place a frying pan on the hob and heat.
8 Pour in a little vegetable oil.
9 Brown all of the meat on all sides in batches.
10 Into a large casserole dish layer the mutton, beans, bacon and onions, season with salt and pepper to taste everytime you place the mutton in the pot.
11 Add a dash of Worcester sauce to the cooking liquid from the beans.
12 Pour over enough of the cooking liquid from the beans to cover the onions, making up with water if neccessary.
13 Place the lid over the casserole.
14 Place on a baking tray.
15 Cook in the oven at 170 degrees centigrade/gas mark 3 for 2 to to 3 hours or until the meat is perfectly tender.

Serves 6 people

Notes
The dried haricot beans can be substituted for a 1lb tin of haricot beans.