He is one of Britain’s foremost abstractionists, but Frank Bowling is also renowned for his love of pig’s trotters, a dish that reminds him of his childhood in Guyana. During a career that has lasted more than six decades, he has been so immersed in his exuberant, large-scale canvases, it has left little time for preparing food. ‘The use of an electric slow cooker was a practical solution to this problem,’ explains Bowling’s wife, textile artist Rachel Scott. ‘This recipe became a staple of his diet. It supplied him with an instant warm and hearty dish after a long day at the studio. To date, it remains one of his favourite dishes.

Ingredients

5-6 pig trotters
1 small aubergine
1/2 bulb of fennel
12 Okra
1-2 medium karelas (bitter melon)
1/2 scotch bonnet
1/2 glass of vodka
1 bottle of beer
Water (if required)

Method

Roughly chop the aubergine and fennel
Cut the karela in half, remove seeds and chop
Remove the seeds from the scotch bonnet and finely chop
(alternatively leave the scotch bonnet whole for a stronger heat)
Place all ingredients in a heavy casserole dish
Add the vodka and beer
If required, add some water enough to cover Trotters
Allow to slow cook for 24 hours

Cook’s Tips

Before serving the stew, remove large and small bones
Serve with boiled rice, and cooked spinach
Squeeze a lemon over each serving. §