It’s a traditional Black Country dish which is a kind of stew – a cheap food. Certainly in my childhood it was what people ate on bonfire night and my nanny used to make it. It gets its name from groats, which are a cereal. Nowadays it tends to get used more as animal feed. It’s like a grain of barley that has to be boiled and soaked for a long time. It makes a gloopy stew, a bit like pearl barley. With cheap cuts of stewing beef, with a few added vegetables. I use my father’s recipe that he got from his grandmother. I love it. I find it very comforting and homely and it really fills you up. To cook, you have to plan ahead to soak your grains. But once you’ve chopped things up you just throw it in the pan and boil it for a long, long time.