Here's a smashing recipe from the wonderful part of Spain that is Galicia, my favourite region in which to eat and drink Spanish food. Frankly it doesn't matter to me that it rains so often there; I just take refuge in a bar or restaurant and sample some more splendid local dishes. For me Galicia has more original dishes, and serves heartier food, than any other region of Spain. A shoulder of pork accompanied by locally grown turnip - a memorable meal I shall order once again on my next visit to Galicia.

Ingredients

  • 1 kilo of cured pork shoulder (lacón)
  • 1 kilo of turnip tops, washed and chopped (use spring cabbage if you prefer)
  • 8 small potatoes, peeled
  • 4 chorizos
  • salt and pepper

Preparation

Cover the pork shoulder with cold water and soak for 24 hours, changing the water several times.
Put the pork shoulder in a pan with plenty of water. Bring it to a boil and simmer for around two hours until tender. Remove the meat and keep it warm. Cook the potatoes, turnip tops and chorizos in stock for 25 minutes, then season with salt and pepper. Lift the chorizos out of the stock and drain the vegetables. Save the stock for soup. Cut the meat into pieces and transfer it to a large serving plate with the chorizos and vegetables. Serve while nice and hot.