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Cooked on the bbq on a high heat, steak seasoned with duck fat and salt and pepper

6 tablespoons extra-virgin olive oil, divided 1 red chile (such as Fresno), seeds removed, finely chopped 3 garlic cloves, finely chopped, however I often use 4! Kosher salt 1 medium onion, finely chopped 2 celery stalks, finely chopped, plus celery leaves from 1 bunch 4 cups low-sodium chicken stock or broth 1 15.5-ounce can chickpeas, rinsed, drained ½ cup whole-milk Greek yogurt, room temperature 1 cup cilantro leaves with tender stems 1 lemon, halved Preparation Step 1 Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside. Step 2 Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes. Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt. Step 3 Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat. Step 4 Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.

The chicken carcass is used to make the stock along with celary, carrot, garlic and ginger. Hearts, liver and chicken are boiled in the stock. After 30 mins add some diced potato that break up in water, to give substance to the stock and add texture, in Peru yellow potatoes are often used. Near the end of the cooking process potatoes that you wish to have are added along wih the right amount of salt. Spaghetti is added and once cooked, turn off the pot and add Oregano. serve with a boiled egg.

See Great british chefs

https://www.paulhollywood.com/post/christmas-leftover-pie

https://www.recipetineats.com/roast-lamb-leg-with-gravy/

Ingredients 2 pounds (1 kilogram) beef tripe, preferably honeycomb 4 ounces (60 milliliters) white vinegar 2 medium yellow or white onions 1 bulb garlic 1 medium calf or pig foot, halved 4 to 6 cups water 2 large bay leaves 6 to 10 black peppercorns 8 ounces (225 grams) Spanish chorizo sausage 6 ounces (150 grams) serrano ham 3 tablespoons olive oil 1 tablespoon Spanish paprika 8 ounces (225 grams) Spanish morcilla (blood) sausage 1 (16-ounce) can garbanzo beans Steps to Make It Gather the ingredients. Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly. Cut the tripe into pieces approximately 3-inches square. Set aside. Coarsely chop 1 onion. Set aside. Remove and peel each clove from the bulb of garlic. Set aside. In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot. Cover with water and bring to a boil. Allow to boil for 1 minute. Drain into a colander and rinse the froth from the meat. Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours. Finely chop the remaining onion and 3 cloves of garlic. Slice the chorizo sausage into rounds. Cut the serrano ham into small squares. In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the pot with the tripe. Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes. The traditional way to serve callos is in earthenware bowls. Enjoy.