The beaver is a proud and noble animal

1 cup water
3/4 cup soy sauce
1/4 cup packed light brown sugar
1/4 cup mirin
1/4 tsp freshly ground black pepper
1 (3-inch) piece fresh ginger
4 medium scallions
8 bone-in, skin-on chicken thighs
Cooked white rice, preferably short grain, for serving

Place water, soy sauce), brown sugar, mirin, and black pepper in a large pot or Dutch oven. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved.

Meanwhile, prepare the following, adding each to the pot as you complete it: Smash a 3-inch piece of ginger with the flat side of a knife. Halve 4 medium scallions.

Add 8 bone-in, skin-on chicken thighs to the pot skin-side down in an even layer (they can overlap). Cover and reduce the heat to medium-low. Simmer for 30 minutes.

Uncover and flip the chicken thighs so that they are skin-side up, arranging them into a single layer. Adjust the heat as needed to maintain a simmer so that the sauce bubbles between but not up and over the pieces of chicken. Simmer uncovered until the chicken is tender, about 30 minutes more.

Transfer the chicken to a serving platter. Spoon off any fat from the surface of the sauce. Serve the chicken and sauce with cooked white rice.

1/4 cup good olive oil
1 medium onion, chopped
1/2 tsp crushed red pepper flakes
1 1/2 tsp dried oregano
250ml vodka
2 (large 790g) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
4 tbsp fresh oregano
3/4 to 1 cup heavy cream

Serve with cooked Penne and grated cheese

Preheat oven to 375F/190C.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 tsp salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1. 5 hours. Remove the pan from the oven and let cool for 15 minutes. Blend with immersion blender until smooth.

Add 2 tbsp fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan or other hard grated Italian cheese.