DAILY DINNERS

Put the stewing beef on a low heat with a cup of cold water, bay leaf and stock for a 2h minimum - the longer, the better. Once the meat has cooled, tear it up with two forks into small shreds, a bit like pulled pork.

Peel potatoes, cut into smaller pieces, put into salted water and cook until tender. When the potatoes are tender, cut them into very small cubes and leave them to cool down.

 Make sure the onion, silver onions and pickles are very finely chopped, then, in a large bowl mix the potatoes, the meat, onion, silver onions & pickles. Add a splash of the pickling liquid. Add as much mayonnaise as you like to make it moist. Mix well and season with salt and pepper. Taste and, if desired, add some more pickles to taste, if you like it more acidic.

If possible, leave in the fridge overnight. Optionally served with asparagus rolled in ham, stuffed eggs, sliced or stuffed tomatoes for a cold buffet.  

Optional extras: the addition of peas makes the dish sweeter, the addition of finely chopped onion makes it spicy, a finely chopped apple makes it fresher.