The Hackney Butchers Association

This is an unusual and surprisingly subtle soup considering all the garlic! But, be warned, your breath the next day will stop traffic.

A delicious Eagle Pub recipe. I love this!... 100ml olive oil 1 chicken, jointed 2 heads of garlic, separated but leave the skins on 3 bay leaves 500ml dry sherry 250ml water 1. Brown the chicken in the oil. 2. Take out the chicken & gently fry the garlic & bay. 3. Add the sherry, water & chicken 4. Simmer for 35mins, stirring regularly. 5. Season with salt & pepper. It's really easy, always works, and even my kids like it. Before you call the social services, the alcohol evaporates... It would work well with pork chops too. Mmmnnn. The Eagle recommend roast spuds with it, but I like mash to soak up the amazing garlicky, bay sauce. I keep making this one, it's great comfort food. In fact, we're having it tonight. No left-overs on this one I'm afraid.

Serves 4 For the Fish: 4 fillets of haddock (or any white fish) For the aoili: 2 cloves garlic, peeled and crushed 50g tin of anchovy fillets in olive oil 3 egg yolks 300ml olive oil salt and pepper For the aoili: Blitz the anchovy & garlic in a blender. Then add the eggs one by one until well mixed. Then, with the blender still running, drizzle in the olive oil really slowly until you have a mayonaisse. It will keep in the fridge for a day, so could be made in advance. For the fish: Season & pan fry skin-side down in butter for 2-3mins, then turn over and fry on other side for 2mins.