Gourmet meat stew (Breath of the Wild)

Season the ribeye all over with salt and pepper; season the chicken thighs liberally.

Cut the carrots and potatoes into chunks; peel the onion and cut into large chunks.

Split the durian, scoop out a couple of lobes and cut into smaller pieces.

Cut the ribeye into smaller pieces so it cooks faster.

Over the fire, melt the butter in a pot with the flour and the meat's fat trimmings, stirring until a roux the colour of peanut butter.

Add the beef stock a little at a time, stirring constantly and letting it thicken before adding more, to avoid lumps.

Add the meat to the stew.

Add the carrots, potatoes and onions, the garlic cloves and the herbs; stir, cover and cook on a low simmer over a low flame, about two hours.

Add the durian and the whole milk; cook five to ten minutes until the durian softens.

Take off the flame and plate with a chicken leg and chunks of meat on top; finish with finely chopped parsley.