225g braising steak, cut into 1.5cm cubes

225g lean boned pork shoulder, cut into 1.5cm cubes

2 litres beef stock

1 bay leaf

340g tomatoes, skinned, seeded and chopped

1 small red pepper, seeded and chopped

1 small onion, chopped

2 carrots, chopped

1 large boiling potato, peeled and diced

170g fresh or thawed frozen sweetcorn kernels

15ml Worcestershire sauce

salt and pepper

Put the beef and pork in a large heavy saucepan and add the stock. Bring to the boil, skimming off all the froth that rises to the surface.

When the lquid is free of froth, add the bay leaf.

Partly cover the pan and gently simmer over very low heat for about 1 hour.

Add the tomatoes, red pepper, onion, carrots and potato. Bring back to the boil. Continue simmering partly covered, for about 45 minutes. Stir from time to time.

Add the sweetcorn and simmer for a further 20-30 minutes until all the vegetables and meat are tender.

Discard the bay leaf. Stir in the Worcestorshire sauce. Taste and adjust the seasoning before serving.