2 sticks celery, diced
3 garlic cloves, minced
2 garlic cloves, minced
2 garlic cloves, thinly sliced
1 brown onion, diced
6 Ratte potatoes (or other small floury fingerling potato), cut in half on an angle
3 sticks rosemary, leaves picked and roughly chopped
8 Cipollini onions (or small round shallots), peeled
1 small bunch thyme
4 tbsp barbecue sauce (or to taste)
1.5 litres/2¾ pints dark chicken stock
1–2 tbsp plain flour
2 bay leaves, roughly chopped
1 bay leaf
1 tbsp coarse black pepper
1 tbsp caraway seeds
2 tsp caraway seeds
4 tbsp olive oil
20ml/¾fl oz olive oil
dash olive oil
salt, to taste
2 tbsp tomato purée
25g/1oz unsalted butter
10 chicken wings, cut in half
½ leg of lamb, bone removed and butterflied
200g/7oz smoked pancetta, roughly chopped
150ml/5fl oz Madeira
wood chips