Lucy Malouf

In Turkish cookery there's a distinctive group of dishes known asgüveç, which take their name from the earthenware pot in which they are cooked—in the same way that the tagine does in Morocco. In rural Anatolia the cooking pots may be sealed and buried in the ashes of a fire to cook slowly overnight—or, only slightly less romantically, in the local baker's oven. If you don't have a clay pot, a heavy-based cast-iron casserole dish will serve almost as well.Güveçdishes encompass all sorts of meat or poultry cooked with legumes, vegetables and fruits. My addition of star anise is not remotely Turkish, but it adds a wonderful layer of aniseed flavor. Thisgüveçis spicy with a lingering sweetness, so serve it with a light salad or braised wild greens. A dollop of yogurt would also be delicious.Sucukis a spicy Turkish sausage and can be found in Turkish or Middle Eastern butchers and some specialist delis.