2 celery sticks, sliced into fine half moons
1 tbsp chopped leaf celery
1 red chilli, deseeded and finely sliced
3 garlic cloves, chopped
2 garlic cloves, finely chopped
1 white onion, finely chopped
1 red onion, finely diced
1 tbsp chopped tarragon
a few fresh thyme sprigs
1 tbsp picked thyme leaves
2 tsp chopped fresh thyme
4 anchovies in oil, chopped
400g tin borlotti beans, drained
400g tin cannellini beans, drained
200ml/7fl oz fish or chicken stock
400g tin good-quality chopped tomatoes
3½ tbsp balsamic vinegar
2 bay leaves
sea salt and freshly ground black pepper
100g/3½oz soft brown sugar
2 tbsp olive oil
2 tbsp olive oil, plus extra for drizzling
extra virgin olive oil, for drizzling
150ml/5fl oz red wine vinegar
2 tsp salt
3 tsp sweet smoked paprika
1 tsp smoked paprika
480g jar of chargrilled red peppers in vinegar brine, drained and roughly chopped
100g/3½oz unsalted butter
2 gurnard fillets, skin on and pin boned
8 slices Parma ham, sliced