Fry the chicken breasts in olive oil until brown on all sides. Keep them apart. Fry the carrots with the onion. Use the juice of 2 oranges and the rind of one. Add this to the carrots and onions, add the wine, the sugar, the lemon juice and the liqueur and simmer for 5 minutes. Puree the mixture. Pour the sauce back in the pan and bring to the boil. Add the chicken breasts, put the lid on the pan and simmer for 10 minutes. Serve the chicken with the sauce and decorate with a slice of orange.

Serve this Spanish chicken on the 6th of July, when the bulls are running through Pamplona for the Festval of San Fermin. Click on culinary calendar for more links between cooking and celebration.

Mix the minced beef with the oil, parsley, garlic, cayenne pepper and 2 tablespoons breadcrumbs, and pepper and salt to taste. Form 16 balls and put them in the fridge for one hour. Roll the balls first through the remaining breadcrumbs, then through the eggs and again through the breadcrumbs. Fry them 10 minutes on all sides in a layer of oil.

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