New Zealand: "Boil up" with doughboys recipe

Place meat in a pot large enough to accommodate all ingredients and fill with enough water to so everything is submerged.

Bring to the boil, then turn down to simmer and cook until meat is tender & falling of the bone (roughly 2 hours) take off the heat To make your doughboys, boil potatoes until just cooked, peel and leave somewhere warm to dry out. On a floured surface place potato and remaining flour and gently mould together add egg and watercress and gently knead in to a firmish dough (adding more flour if mix becomes too wet).

Remove meat from stock and bring back to the boil, add sweet potato and cook until ½ cooked. Add sprouts and cook for a further 10 minutes. Finally add dumplings cabbage and thistles and cook for a further 1- 2 mins (dumplings will float when cooked).

Shred hocks, put everything in a big serving bowl and tuck in!