Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta. Little ears. With their hollowed out nooks they capture the slow-cooked melange of vegetables and seasoned chicken so tender it falls apart merely by touch. This sauce was the best way to use up the half-eaten jars of Italian delicacies languishing in my fridge. There’s that. And this. . .