Could be any kind of beans, or just serve with rice or a mash. White cabbage could substitute red cabbage, and spices such as cinnamon, coriander and cumin seeds could substitute the spices listed below. Experiment.

1 kilo wild boar neck, cubed

2 red onions, chopped

6 large garlic cloves, chopped

Knob of ginger, finely chopped

1 cinnamon stick

5 cloves

5 black cardamon, slightly crushed

5 star anise

3 Indian bay leaves

1 tblsp turmeric

A good splash of dry red wine

150 g dark chocolate (80%)

Red cabbage, thinly sliced.

Chickpeas, drained and cooked.

And finally, this would not be my recipe if I did not add some chili, in some shape or form as available, but this is of course optional.

Sauté onions, garlic and ginger in the olive oil in a large casserole dish until golden. Add the spices and cook till fragrant, about a minute.

Increase the heat to high and add the wild boar, brown on all sides (5 minutes). Add the red wine and cook until the liquid has almost evaporated and you can no longer smell the alcohol. Add a dl of the chickpea cooking water and bring to the boil. Season to taste with salt and pepper. Lower the heat to a simmer. Add the red cabbage and continue simmering until the wild boar is tender and the sauce has thickened – about an hour.

Add the chocolate and as many chickpeas as you like, and cook for a further 20 minutes.