1 carrot, finely chopped
1 celery stick, finely chopped
pinch chilli flakes
2 garlic cloves, finely chopped
1 garlic clove, thinly sliced
300²µ/10½´Ç³ú green beans
1 unwaxed lemon, finely grated zest only
1 onion, finely chopped
handful fresh flat-leaf parsley, chopped, to serve
2 fresh rosemary sprigs
1 fresh rosemary sprig
2 tbsp tomato ±è³Ü°ùé±ð
200g/7oz mixed wild mushrooms, sliced
2 x 400g tins butter, cannellini or haricot beans, drained and rinsed
1 tbsp baby capers
400–500ml/16–18fl oz fresh chicken stock
2 dried chillies
100g/3½oz black olives, pitted
15²µ/½´Ç³ú plain flour
salt and freshly ground black pepper
2 garlic cloves, crushed
2 tbsp olive oil
4 tbsp olive oil
extra-virgin olive oil, for drizzling
30g/1oz butter
4 chicken legs (alternatively use thighs or drumsticks)
70²µ/2½´Ç³ú pancetta, diced
200ml/7fl oz red wine, preferably chianti