Combine sweet potatoes, carrots, parsnips and celeriac in this creamy mash with a lovely nutty finish - drizzle with optional hazelnut oil
- 2kg mixed root vegetable, including sweet potatoes, carrots, parsnips and 1 celeriac
- 300ml full-fat milk
- 85g butter
- 75g toasted hazelnut
- drizzle of hazelnut oil (optional)
- small bunch chives, snipped
MethodBring to the boil and simmer for 20-25 mins until soft enough to mash. Drain, then add the milk and butter to the dry pan, and heat until the butter has melted. Tip the veg back into the pan, season with lots of cracked black pepper and mash over a low heat.
- 2 duck breasts
- 1 tbsp cracked black pepper
- 85g smoked bacon lardon
- 50g wild mushroom, such as chanterelle or oyster, sliced or torn
- 2 tbsp Port or marsala
- 100g fresh pea, cooked for 2 mins in boiling water, or frozen peas, defrosted
- 100ml chicken stock
- 500g potato
- 2 tbsp double cream or crème fraîche
- ¼ vanilla pod, split open
- small knob of butter
- Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
- Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook – you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
- Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.
- 300ml full-fat milk
- 50g ground almond
- 50g caster sugar
- 397g can condensed milk
- almond extract (optional)
- toasted flaked almonds, (optional)
- 9 plums, halved and stoned
- 1 generous tsp crushed black peppercorns
- 2 generous tsp demerara sugar
- about 5 tbsp maple syrup, for drizzling
- To make the almond ice, put the milk in a pan with the ground almonds and sugar and bring to the boil. Simmer for 2-3 mins, then pour into a bowl and cool. Strain through a fine sieve, squeezing every last drop of milk and flavour from the almonds with the back of a spoon. Whisk together the almond milk with the condensed milk, adding a few drops of almond extract to taste, if you like. Churn in an ice cream machine for 15-20 mins, then freeze. Can be made up to 2 weeks ahead.
- Put a serving bowl for the almond ice in the freezer. Arrange the plums on a deep baking tray, cut side up. Mix together the crushed peppercorns and demerara sugar and sprinkle over the plums. Can be done up to 2 hrs ahead.
- Drizzle the maple syrup on top. Put under a preheated grill for 6-10 mins until the plums are tender.
- Now finish it in style. While the plums are grilling, scoop out spoonfuls of the almond ice into the chilled bowl. return to the freezer until the plums are ready. Arrange the plums on a platter and pour over the syrup from the tray. Serve warm with almond ice and flaked almonds.
- 2 tsp cumin seeds
- 750g carrots, cut into short sticks
- 2 tbsp extra-virgin olive oil
- 4 tbsp lemon juice
- 4 tsp light muscovado sugar
- 2 garlic cloves, thinly sliced
- ½ tsp paprika
- handful of chopped coriander
- finely grated zest of 1 lemon
- Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.
- Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.
- Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.