Viking stew of pork shoulder, berries, honey and root vegetables

Cut the pork shoulder into fairly uniform pieces of about two inches, starting at natural separations.

Put the meat in a big pot or Dutch oven; season with salt and add honey, the blackberries and the lingonberries.

Pour in about six cups of cold water, or enough to cover the meat, stir, and bring to a boil over high heat.

While it heats, add peeled garlic cloves, dried thyme and a little ground coriander.

At a rolling boil, reduce to low and simmer gently about 45 minutes to give the meat a head start.

Prep the vegetables while the stew cooks.

Add the onion, leek and halved mushrooms, push them down, and simmer, stirring occasionally, another 45 minutes or so, until the meat is almost fork tender.

Add the cabbage, carrots and fennel and simmer 30 to 40 minutes more, until the meat and vegetables are tender.

Test a big piece of meat with a fork; it should slide in with no effort.

Taste and adjust with more salt, or more honey for sweetness.

Ladle into bowls and garnish with a big pinch of fresh herbs; serve with flatbread.

Variation: blend the berries and strain out the seeds before adding them.