81.   Add the peas and broth and cook over high heat for several minutes, until the peas turn bright green and the sauce is somewhat reduced.

82.   Add the pine nuts and cook over low heat another three minutes.

83.   Add the tomatoes and cook over medium-high heat, seasoning with salt, pepper and sugar.

84.   Add these ingredients to the vegetables, and continue cooking over medium heat, until a small amount of liquid is left.

85.   Bring to a boil, lower heat to a bare simmer, cover and cook over low heat until the vegetables are just fork-tender.

86.   Bring to a boil and cook over medium heat until chicken starts to fall apart, about an hour.

87.   Brown the meat in hot oil, then dump in the onion and garlic and cook over medium heat for a couple of minutes.

88.   But most meals will be cooked over a campfire in a stainless-steel bowl, which will double as a serving dish.

89.   But when he interviewed the chef he discovered the snails were fed bunches of thyme before being cooked over grapevine trimmings.

90.   But you can make the shrimp themselves more interesting by enhancing the liquid over which they cook.