Live The Good Life

Majorca once belonged to the Catalan province which included the town of Perpignan, where the castle of the Kings of Majorca is still to be seen. This traditional soup probably dates from those days. It has all the characteristics of the combined French and Spanish cooking of this region.

Nobody has ever been able to find out why the English regard a glass of wine added to a soup or stew as a reckless foreign extravagance and at the same time spend pounds on bottled sauces, gravy powders, soup cubes, ketchups and artificial flavourings.

The nation will gather in front of its televisions tonight in what is anticipated to be record numbers to celebrate the fair to middling talents of the latest batch of national karaoke finalists.

Clean and truss the partridges in the ordinary way: put them into a pan just large enough to hold them with 3 or 4 oz of butter, a large onion sliced and 2 carrots cut in rounds.

When the birds have taken colour pour over them a glass of white wine and let it reduce by half; add seasoning and a glass of good stock, cover the pan, and finish cooking over a very small flame. The exact time depends upon the age of the partridge. In the meantime, you will have prepared a purée with 1 lb of brown lentils, an onion stuck with 2 cloves, 2 cloves of garlic, 2 carrots and salt.

Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs
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Jamie Oliver - The Naked Chef 2 Recipes (Reprint Rights Marketing)

- Highlight Loc. 386-91 | Added on Monday, December 07, 2009, 02:15 PM

Don't be scared by this one, the garlic is not overpowering, it's extremely subtle and delicate combination.

2 large heads garlic, whole and unpeeled
Approximately 1 quart (1.1 litres) chicken stock
1 tablespoon olive oil
3 shallots or 2 medium onions,
finely chopped 2 cloves garlic,
finely chopped 1/2 head celery,

They're brilliant, these things. We've got a few recipie books, and if you make a clipping, it kind of gets saved. Not sure is we're supposed to do this, but here's a clipping about the archers we liked:

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The Independent (The Independent)
- Clipping Loc. 2785-2818 | Added on Thursday, December 03, 2009, 09:26 AM

Hugh Fearnley-Whittingstall's quick and easy recipes for the run-up to Christmas

http://www.guardian.co.uk/lifeandstyle/2009/nov/28/quick-easy-dinner-rec...

Quick sausage and white bean stew

If you like, add some finely shredded greens for the last five or so minutes of cooking. Serves four.

2 tbsp olive oil
700g good, herby sausages
2 large onions, thinly sliced
1 tsp fresh thyme leaves
1 tsp chopped fresh rosemary leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
410g tin cannellini beans, drained
100ml red or white wine
100ml chicken stock

Tomorrow is Stir-up Sunday, traditionally the day to make your Christmas pudding so it has time to mature. The term comes from the Book of Common Prayer: "Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded." Whatever your religion, if you like to cook, they're stirring words. Soak your fruit today and you'll be all ready for tomorrow. And seeing as you've stocked up on dried fruit, give the mincemeat and Christmas cake a go, too – your efforts will be plenteously rewarded.