200–220²µ/7–8´Ç³ú Brussels sprouts, halved or quartered depending on size
2 large carrots, finely chopped
1 large celery stick, finely chopped
1 garlic clove, crushed
100²µ/3½´Ç³ú green cabbage, shredded
2 rosemary sprigs, leaves finely chopped
1 large shallot, finely chopped
400g tin butter beans, drained
freshly ground black pepper
500ml/18fl oz good-quality vegetable stock
1 tbsp salted butter
250–300g/9–10½oz cooked meat, roughly chopped, diced or shredded
crusty bread
150ml/¼ pint white wine
1 tbsp white wine or cider vinegar