A simple homemade relish really makes this dish really special, complementing the duck to perfection
- 4 duck breasts (about 140g/ 5oz each)
- pinch Chinese five-spice powder
- 1 small red onion, chopped
- 1 small green apple, cored and chopped
- 1 fat garlic clove, chopped
- 1 tbsp chopped fresh root ginger
- 1 large fresh red chilli, chopped (optional)
- 2 tbsp olive oil
- 100ml red wine vinegar
- 2-3 tbsp light muscovado sugar
- 140g fresh or frozen redcurrant
- 2 tbsp balsamic vinegar
MethodPour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
- 1 tbsp olive oil
- 1 onion, finely chopped
- few sage leaves, shredded
- 25g fresh breadcrumbs
- 4 good quality sausages, skinned
- 1.6kg boned loin of pork
- 2 tbsp plain flour
- 400ml chicken or beef stock
- 100ml cider
- Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
- Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
- Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
- Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.
- 3 tbsp curry paste (we used balti curry paste)
- 1 onion, chopped
- 1 garlic clove, crushed
- 500g pack lamb mince
- 200g frozen peas
- small bunch coriander, chopped
- 200g basmati rice
- 1 red onion, finely chopped
- 250g pack cherry tomatoes, halved
- Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.
- Meanwhile, cook the rice following pack instructions.
- Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.
- 8 asparagus spears (about 300g), woody ends discarded
- 4 long thin slices rustic bread (preferably sourdough)
- 8 rashers smoked streaky bacon or pancetta
- 4 duck eggs
- Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
- Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
- Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.