Blitz or finely chop all the vegetables.

Gently fry off the onion and garlic in the olive oil and don’t rush it – it will take about 15 minutes on a lowish heat, and be careful not to burn anything.

Finely chop the liver.

After about 10 to 15 minutes, add the carrot and celery. Fry it off for a while, adding the herbs.

Then turn the heat up and brown the pork and liver, keeping everything moving.

Add the lentils, tomatoes, stock, red wine and seasonings – 1tsp of salt at this point; whether you need more later will partly depend on how salty your stock cube turns out to be

Get everything cooking nicely and then chop the mushrooms finely and add – then simmer for about an hour.

Add some water where needed to keep things moving. You want to keep this sauce quite loose.

It’s ready when it looks delicious and tastes meaty. Check the seasoning – if there’s not enough flavour, carefully add more salt.