Escudella

Cut the pork sausages into meatball-sized pieces.

Stack the ham slices and dice them.

Heat olive oil in a frying pan and brown the meatballs, cooking them for five minutes.

Heat nine cups of water; add the diced ham, two marrow bones, the whole chicken breast and the meatballs. Bring to a boil, then turn the heat down and simmer for two hours.

Remove the sausage casings from the meatballs (noted as something that should have been done before browning).

Peel and cube two potatoes; wash a quarter of a cabbage, core it and chop it.

After two hours, add the potatoes and a quarter cup of basmati rice and mix. Remove the two bones. Simmer for half an hour.

Rinse half a can of chickpeas and three quarters of a can of white kidney beans and add them.

Remove the chicken breast, shred it with a fork and return it to the stew.

Cut up prosciutto and add it with the cabbage.

Add half a cup of shell-shaped noodles and push them under.

Season with salt, pepper and about a teaspoon of cumin, turn the heat up and cook a further 10 minutes.

Taste and add more salt, pepper and cumin. Remove the scum and fat from the top.

Top with cilantro for some green.