Instructions: Trim the meat removing all sinews and cut into chunks.

Place in an ovenproof dish with a tightfitting lid.

Sprinkle over the pepper and nutmeg then drizzle over the anchovy essence.

Lastly lay the butter over the top.

Cover tightly and cook for at least five hours at 140C/275F/Gas Mark 1 until the meat is extremely tender. (Petch puts hers in the oven at 7pm and retrieves it 12 hours later when she gets up.)

After a couple of hours stir it to separate the bits of meat and mix all the ingredients.

Once cooked let it cool slightly then process until smooth and as she says "slightly paler and whippy" in other words with a slightly mousselike texture.

Taste and check seasoning adding salt if needed.

Pack into small pots and smooth down.

Cover and store in the fridge.

Serves 8

You can buy it (along with cuts of meat and other firstclass products) by mail order from Heal Farm Kings Nympton Umberleigh Devon EX37 9TB. The potted beef tastes best about three days after it is made.

If you want to keep it for longer than that cover it with a thin airtight layer of clarified butter.

Petch recommends adding three quarters of a teaspoon of coarse salt to the pot but I found this way too salty perhaps my anchovy essence was saltier than the one she uses.

I would recommend caution on your first attempt adding salt only if needed at the very last stage.

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