This is a great one pot meal for the whole family, really simple with just a few ingredients, we used neck fillet but you could also use pork leg. If you can be bothered to make a loaf of wholemeal bread it really goes a treat.


Ingredients (serves 4)

 - large glug of rapeseed oil

 - 600g pork neck fillet or leg, cubed

 - 2 onions, sliced

- 7 spring onions, sliced (use the whole thing)

 - 500g celery, sliced into 3cm chunks

 - 1 bunch of fresh dill, chopped

 - 4 ltrs warm water

 - Salt, pepper

 - 2 eggs, room temperature

- Juice from 2 lemons

- New potatoes



1.    Heat the rapeseed oil then add the pork, once it is nicely golden take out and set aside

2.    In the same pan add the onion and spring onion and cook until softened then add the dill, give it a quick stir then add the meat back in

3.    Add the water, get simmering and pop a lid on top, leave to simmer for 45mins stirring occasionally

4.    Add the celery, cover and leave to simmer for another 30mins, then remove from the heat add salt and pepper to taste

5. Pop the potatoes on to boil

6.    In a separate bowl whisk the egg, add the lemon juice while you whisk, it should become nice and frothy. Then slowly add 4 big spoonful’s of broth to the lemon and egg, still whisking. This is to warm the sauce up a little before you add to the main broth

7.    Slowly pour the egg mix into the broth, give it a quick mix and you are done

8. Drain the potatoes and add a knob of butter and some salt and pepper, we like to crush ours a little so all the butter gets inside the potatoes

9.    Serve in a nice big bowl with potatoes and lots of chunky bread and butter