Is that part of the recipe?
I always reckoned it prudent not to ask what went into a honkers. Each crew had a crew box, with pots, pans and various flavourings, additives etc.. One of the siggies would usually assemble the stew to a recipe of his own - certainly no crews had the same preferences. At one time, rationing funding was done on the basis of "No. on board X flight time X £ xxx" (Or £. s. d. in the old queens money.) The crew could then draw rations from the catering section to that value. Could be tins (cheating) or spuds, onions, meat etc..
Changi, late 60's, there was a new officer in charge at the Changi Creek Hotel, which was a service transit hotel, but also supplied the Shack Sqn. (205) catering, He got to hear of honkers and suggested that it could be supplied ready made. Much arguing among crews, eventually a recipe was produced. Story went around that a VC10 captain saw on a chinagraph board in the catering office " Honkers Stew $11 / Gallon Shackletons only", and insisted on it being supplied to his Funbus. What a load of home going families made of it, crossing the Indian Ocean is not known.