Slice everything up into bite sized pieces. With the leeks it won't matter how small you slice them they will disintegrate as the Scouse cooks.

With the meat leave as much or as little fat as you're comfortable with - it's probably worth picking out any particularly gristly bits.

Pop it all in a pan, cover with cold water, bring to the boil, put the lid on and then simmer for an hour, stirring occasionally.