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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