Dice the meat, and slice the onion and the garlic. Gently heat a little olive oil in a tagine and fry the meat, onions and garlic, stirring gently until everything is well cooked.

Cut the meat into small chunks. Peel and chop the onions, dice the turnips, tomatoes and potatoes, julienne the carrots. Gently heat the olive oil and butter in a tagine and, when the butter has melted, add the meat and cook until it is nicely browned.
Wash and finely chop all the vegetables. Gently heat some water in an earthenware pot and tip in all the vegetables. Next, add the chicken stock or chicken stock cube and simmer for 1½-2 hours, seasoning to taste at the end.
Finely slice the onions and place in an earthenware pot with the chicken stock, water and olive oil. Boil for 2½-3 hours. Season to taste.
Cut the chicken into eight pieces and season with salt and pepper to taste. Next, heat some olive oil (with a little lard if you want) in a shallow earthenware casserole and add the chicken, garlic, onion, bay leaf, cinnamon and the whole tomato.
Cut the monkfish into slices, sprinkle with salt and roll in flour. Gently heat some olive oil in a shallow earthenware casserole, and sauté the monkfish and langoustines for no more than 5 minutes. Remove from heat and set aside.
Clean and chop the mushrooms and asparagus. Gently heat some olive oil in an earthenware pan and sauté the garlic and asparagus for 7 minutes. Next, add in the mushrooms and cook until everything is nicely browned.
Remove the outer leaves of the artichoke and use only the inner heart. Chop the artichoke hearts and stems, carrot, red pepper, green pepper, beans, garlic and spring garlic shoots and set aside.