Traditional Scottish Stovies

Melt beef dripping or butter in a large heavy-based pan.

Sauté plenty of sliced onions until translucent and golden.

Add peeled and sliced or cubed potatoes and leftover roast beef (or corned beef).

Add just a little beef stock (the potatoes should steam and stew in minimal liquid).

Cover tightly and cook over a very low heat. This slow-stewing process is known as 'stoving'.

Shake the pan occasionally; the potatoes should break down to create a thick, rustic consistency.

Serve with oatcakes and pickled beetroot.