Put the pork belly, chorizo sausages, black puddings and bay leaves in a large saucepan and pour in about 3 litres of cold water.

Bring to the boil over a high heat, then cook at a rolling simmer for 1 hour, skimming the froth that appears on the surface with a ladle. This will both cook the meat and create a lovely stock.

Meanwhile, pour the olive oil into a frying pan over a low heat and fry the garlic and Serrano ham for 5 minutes without letting them colour. Sprinkle the flour and paprika into the pan and stir for a couple of minutes to form a roux.

Take a ladleful of liquid from the large saucepan and add it to the roux. Stir until combined, adding another ladleful if necessary. Pour the contents of the frying pan into the large pan and stir. The roux will thicken the stew slightly and give it a better texture.

Simmer for about 15 minutes before adding in the butter beans with their bean stock.

Stir in the spring greens and cook for a further 15 minutes until the greens have wilted and to allow all the flavours to mellow in the rich stock. Check for seasoning.

Serve in soup bowls, ensuring everyone gets an equal share of the different meats.