Just recently the word confit referring in French cookery to the preservation in fat by a process of slow cooking of such meats as goose and duck, seems to have spread to the slow cooking of root vegetable such as potato and turnip. I have seen no recipes but having heard the method referred to, have tried it myself and found it rather good. Today turnips - a dull vegetable I always thought - poached in duck fat and anointed with a touch of honey and a little lemon juice. A remarkable transformation.
After more than 20 years I have given up watching East Enders. The quality of writing and acting has deteriorated. I'm still loyal to The Archers though and unlikely, after 40 years or so, to stop following the ups and downs of the inhabitants of Ambridge. Though I refrain from serious criticism of soap operas, I have the impression that the Archers is improving. If asked about my addiction I say that the majority of Archers' characters are rather unpleasant and not without the sour edge of truth. I find myself half believing that they exist.