Cut the beef (or cooked meat) into small, half-inch dice, trim off any excess fat or sinew, and then add the meat to a food processor's small bowl with the blade still connected.

Blitz until the meat has broken down into crumbs, then slowly drizzle in the butter while the motor is still going. Add the spices after adding half of the butter, then add the remaining amount.

The flesh will form into a smooth, solid ball in only a few minutes.

If necessary, taste and add additional spice, but in my opinion, the amount is perfect.

Transfer into the pots, leaving a half-inch headspace. Push firmly and level the surface. The back of a teaspoon, I discovered, made this task the simplest.

Each pot needs to be coated with a thin coating of clarified butter in order to preserve the potted meat.

Melt 70g of butter in a small saucepan over low heat. The solids at the bottom of the pan should be left behind once it has dissolved and been poured off into a small jug.

Pour this clarified butter over the pot-cooked beef once it has reached room temperature but is still liquid, then let it set and store in the refrigerator until needed.

Potted meat will be good to eat for at least two weeks – the layer of butter protects the food from contamination.