Ingredients

The Meats
1	medium onion
1	carrot
1,000 gm	stewing beef (brisket)
1,000 gm	veal (neck or breast suggested)
500 gm	pork (lean)
500 gm	lamb shoulder
2	chicken breasts
500 gm	tongue
6	chorizo
The Vegetables
500 gm	carrots
500 gm	small onions
ribs	celery
500 gm	swede
3 medium	parsnips
500 gm	potatoes
2 medium	courgettes
The Condiments
Salsa Rosso	Tomato Sauce
Salsa verde	Green Sauce
Poor Man's	Onion Sauce
Honey	Honey Sauce
Mayonnaise
Far Eastern Sauce	Sweet & Sour Sauce
Middle Eastern Sauce	Harissa
FAIRTRADE	Sources Brazil Nuts Fresh Fruit and veg Lemons Wine Fruit Juice Honey Herbs and Spices

Method

Preparation
Wash the meats and trim off any unwanted bits.
Peel and prepare the onion and carrot as necessary.
Cooking
In a large heavy pan heat to the boil about a litre of water, enough to cover the meats.
Add the flavouring onion and carrot and a little salt to the water. Add the beef, the veal and the pork.
Skim any scum that forms and cover and reduce to a simmer.
Simmer for about 1 hour.
Then add the veal and the chicken.
Simmer for about 1 hour further and then test the meats which should be "fork tender". In a second pot boil some salted water and simmer the tongue starting at the time the chicken goes in the main pot.
In the meantime cook the vegetables separately, using steaming as well as boiling, to preserve the separate flavours.

To serve

Arrange the meats on a serving platter and carve at the table.
Vegetables and sauces are then taken by the guests.

Variation

This recipe is already an anglicised variation on the Italian original.
Vary the meats according to what you can get.
Vary the vegetables according to what is available at the market.
Vary the sauces but try to keep a balance of bland and spicy, sweet and sour.
Ask your guests for comments and suggestions.