Bigos (Polish hunter's stew)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
2. 2Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Cook the onion in the same pan for 5-8 mins until lightly browned.
3. 3Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and leave to cook for 20 mins.
4. 4Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days.
5. 5ServeBigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.