Ingredients:

For the Brine

● 1 litre Water

● 3 tbsp Soy Sauce

● 1 tsp Fine Salt

● 2 tbsp Light Muscovado Sugar

● 2.2-2.5kg Duck

For the Duck

● 1 Onion, Roughly Chopped

● 1 Clove Garlic, Minced

● 3 Peaches, Quartered

● 3 Peaches, Haved.

● 230ml Water

● 120ml Bourbon

● 1 tbsp Olive Oil

● 2 tsp Fine Salt

● ½ tsp Black Pepper. Coarsely Ground

● ½ tsp Sichuan Peppercorns, Toasted and Coarsely Ground

● 2 tsp Cumin

For the Peach Bourbon Glaze

● 2 Peaches, Cut into 1cm Thick Slices

● 100ml Bourbon

● 100g Light Muscovado Sugar

● 1 tbsp Lemon Juice

● 2 tbsp Honey

Method:

1. Begin with the brine. Mix all ingredients and put into a large sealable bag along with the duck. Sit the bagged duck in a roasting tray and pop in the fridge overnight.

2. The next day, begin the glaze. Add the sugar to a small saucepan along with the bourbon. Dissolve over a low heat then bring to a simmer for 3-5 minutes or until thickened. Remove from the heat, whisk through the lemon juice & honey then add the peach slices to steep. Set aside.

3. Preheat the oven to 220°C. Remove the duck from the brine, discard the brine and pat the duck dry. Pour a kettle full of boiling water over the duck to contract the skin, then dry again. Remove the innards from the duck.

4. Arrange half the onions on the base of a cast iron skillet and sit the duck, breast side up on top. Mix the remaining onions with the peaches and mix the spices and salt in a separate bowl.

5. Rub the duck skin with the olive oil and rub the spice mixture inside and over the skin of the duck. Stuff the cavity with the remaining peaches and onions.

6. Pour 120ml water over the onions in the skillet and roast the duck for 30 minutes.

7. Reduce the temperature to 170°C. Flip the duck onto its back and add the bourbon, plus 120ml water to the skillet and roast for another 30 minutes.

8. Flip the duck once more, add the halved peaches to the skillet and roast for 15 minutes. Spoon the glaze over the duck, reserving 2 tbsp. Roast for 15 minutes more, or until the internal temperature of the duck is 75°C.

9. Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.

10. Carve and serve with the roast peaches, onions, and cooking juices.

Recipe from www.stellar.co.uk

Ingredients

• 1 organic goose breast 
• handful of mixed plums or damsons (we like Victoria and Mirabelle) 
• handful of blackberries 
• 300ml or a large wine glass of blackcurrant liqueur
• sprig each of fresh thyme and sage
• salt and pepper to season

Method

1. Heat the oven to 180°C fan
2. Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs. Lay the seasoned goose breast on top, skin side up
3. Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit
4. After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes
5. Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce
6. Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark-green kale and the fruity sauce

Recipe from www.coombefarmorganic.co.uk

Ingredients:

• 4 PGI Welsh Lamb shanks
• 1 tbsp oil
• ½ x can of chopped tomatoes
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 cinnamon stick
• Seasoning
• Water

For the ragout:

• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, thinly sliced
• 300g small potatoes, halved if large
• 2 garlic cloves, finely chopped
• 300ml reserved juices and stock from braising the shanks
• 100g dried red lentils, rinsed and picked over
• Salt, to taste
• Remaining half can of chopped tomatoes
• ½ jar of rogan josh curry paste
• 1 small punnet of cherry tomatoes or tomatoes on the vine
• 400g can of chickpeas, drained and rinsed
• Fresh coriander

Method:

To cook the lamb shanks:

1. Heat the oven to 160ºC / 140ºC fan / Gas 3.
2. Heat the oil in a frying pan and sear the lamb shanks all over until brown, then place them into a deep ovenproof dish.
3. Using the same pan, fry the onion, carrot, bay leaf and spices until brown.
4. Add the onion and carrot mixture to the lamb shanks in the ovenproof dish, then add the chopped tomatoes. Add enough water to half cover the lamb shanks.
5. Cover with tin foil and cook in the oven for 1 hour 30 minutes – 2 hours or until the meat is very tender.
6. Remove the shanks from the stock and cover to rest, reserving the juices and stock from the pan.

To make the ragout:

1. Put the rinsed lentils and the potatoes in cold water. Bring to the boil, and cook for 15 minutes or until just tender. Drain.
2. Heat the oil in a pan and fry the onion, garlic and carrot. When they are soft, add the rogan josh paste, the rest of the can of chopped tomatoes and the cooking liquid to make a smooth sauce.
3. Add the lentil mixture and the chickpeas and cook for a further 10 minutes, adding more liquid if necessary.
4. Five minutes before serving, add the cherry tomatoes and finish with some fresh coriander.
5. Spoon the lentil mixture onto a plate and top with the lamb shanks. Serve with warm naan bread.

Cook’s notes

Make sure to work out the cooking time – allow 30 mins per kg plus 30 mins. If you’d like an extra crispy skin, try pouring a kettle of boiling water over the bird just before roasting.

Ingredients

• 1 whole duck
• sea salt
• 1 tsp allspice (optional)
• 1 orange, zested and halved (optional)

Method

• Around 2-3 hours before cooking, put the duck in a roasting tray and lightly prick the skin over the breast, season generously with salt, and spices and orange zest if using, and return to the fridge. Make sure you remove the bag of giblets from the cavity (save to make a stock/gravy)
• 30 mins before cooking, remove the duck from the fridge. Put your oven on to preheat at 220°C/Gas 7.
• Cover the duck with foil. Transfer to the oven and roast for 30 mins.
• Remove the foil and baste with the whole bird with the fat from the bottom of the tray. Reduce the heat to 180°C/Gas 4. Return it to the oven and roast for 30 mins per kg, basting halfway through. Cover with foil again towards the end of cooking if the skin looks as though it may be starting to burn
• To check the bird is cooked, insert a knife into the thickest part of the leg where it joins the breast. The juices should run clear. Leave to rest for 20 mins before carving.

Recipe by www.riverford.co.uk

Ingredients

For The Lamb

• 2.5kg organic leg of lamb (on the bone)
• 100g rose Harissa paste (we used Belazu Rose harissa paste)
• ½tbsp garlic purée
• ½tbsp tomato purée
• 2 preserved lemons
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbsp maple syrup
• generous pinch of salt
• 1L lamb stock
• 8 apricots, halved

For The Couscous

• 500g giant couscous
• 1 vegetable stock cube
• 100g dried apricots or raisins
• 250g pomegranate seeds
• bunch of coriander, roughly chopped
• 1 lemon
• sea salt and cracked black pepper
• 150g flaked almonds, toasted

Method

1. Preheat the oven to 180°C / 160°C fan / gas mark 3
2. In a bowl combine the harissa paste, garlic and tomato purée. Finely chop the preserved lemons into a paste and add to the harissa mix. Sprinkle in the cinnamon and cumin and pour in the maple syrup. Season generously with salt and stir well to combine all the ingredients
3. With a sharp knife, lightly slash the skin of the lamb before taking half off the harissa marinade (reserve the remaining marinade for the couscous) and rub all over the lamb, ensuring the marinade coats the entire joint
4. Place the lamb into a large roasting tin and pour the stock around the edge. Tightly cover the lamb with foil and place in the oven for 1 hour. Remove from the oven, pull back the foil, generously baste with the cooking juices before returning the foil and placing back in the oven. Cook for a further 1 hour 45 minutes
5. Take the lamb out the oven and discard the foil. Baste the leg with any remaining cooking liquid and place the apricot halves in the roasting tin. Cook for a final 15 minutes until the apricots are soft and the lamb meat is easily pulling away from the bone. Leave to rest under a little foil until ready to serve
6. Whilst the lamb is cooking, make the couscous. Wash and drain the couscous before placing in a large saucepan. Crumble in the vegetable stock cube and pour in 1.5-litres of water. Bring to the boil and cook according to packet instructions before draining and leaving to cool
7. Add the apricots or raisins to the couscous along with the pomegranate seeds. Sprinkle in 2/3 coriander, reserving the rest for serving and finely grate in the zest of 1 lemon. Add the reserved marinade and stir until all the ingredients are well combined. Season accordingly
8. When ready to serve, spoon the couscous onto a large serving platter. Transfer the rested meat onto the bed of couscous and finish with the remaining coriander and flaked almonds. Finish by adding the cooked apricots and pulling a little meat away from the bone using a fork.
9. Allow your guests to dig in and enjoy!

Recipe from www.coombefarmorganic.co.uk

Ingredients

• 4 x 200g pork fillets
• 300g Chantenay carrots halved
• 16 shallots peeled and left whole
• 3 crisp apples, e.g. Granny Smith or Cox’s
• 2 tbsp olive oil
• 75g butter
• 2 tbsp hot horseradish sauce
• 2 tsp freshly chopped sage
• 2 tsp freshly chopped marjoram (or oregano)
• 2 tsp freshly chopped thyme
• 1 kg potatoes
• 100ml double cream or low-fat crème fraiche
• ½ tbsp caster sugar
• Sea salt and freshly ground black pepper

Method

Mix the chopped herbs with one tablespoon of olive oil and a generous twist of freshly ground black pepper.

Cut the pork fillets in half lengthways. Rub the chopped herbs into the pork fillet and place them into a dish. Cover, and refrigerate for at least 2 hours, or overnight.  Take the pork out of the fridge and let it come back to room temperature (approx 30 mins.).

Peel the potatoes and cut into small, evenly sized pieces and boil until they are tender. Drain well and then return to the hot pan and on a low heat add 40 g (1 1/2 oz) of the butter, the cream or crème fraiche and mash well. Stir in the horseradish, season well with sea salt and black pepper to taste. Remove from the heat and keep warm.

Meanwhile cut the apples into quarters, core and cut each quarter in half. In a frying pan melt the remaining butter and olive oil until the butter is just foaming, add the shallots and Chantenay and fry for a couple of minutes.

Season the pork fillets and then sauté on a medium heat for 3-4 minutes each side, until they are just cooked through turning the shallots and Chantenay.  Remove the fillets from the pan and keep them warm in a low oven.

To the carrot pan add the apples, sugar and 1-2 tbsp of water. Cook the Chantenay, apple and shallots together until slightly caramelised and golden. Remove from the heat.

To serve the fillet, spoon the horseradish mash onto a plate, place a piece of fillet next to it and then pile the Chantenay, shallots and apple on top.  Drizzle over a little residue from the pan.

Recipe by chantenay.co.uk

Ingredients

• 4 tbsp olive oil
• 8 skinless and boneless chicken thighs (about 1kg in total)
• 1 red onion, thinly sliced
• 3 garlic cloves, finely sliced
• 3-cm piece of fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet chilli (or 2 other hot chillies), left whole
• 2 bay leaves
• 1 x 200g tin chopped tomatoes
• 2 tsp sweet paprika
• ½ tsp ground cloves
• 150g chunky peanut butter
• 250ml chicken stock
• sea salt and freshly ground black pepper
• plain brown rice, to serve

Method

Heat the oil in a Dutchie pot, casserole or heavy lidded pan over a medium heat. Season the chicken thighs with salt and black pepper, add to the pot and brown for 5–7 minutes, turning until sealed on both sides (you may need to do this in batches). Remove and set aside.

Add the onion to the same pot and gently cook for 2–3 minutes until soft. Add the garlic, ginger, chilli and bay leaves and cook for a further 5 minutes, then add the tomatoes, paprika, cloves, peanut butter and stock and stir for a few minutes until well combined. Season to taste.

Return the chicken thighs to the pot, cover with the lid and gently simmer for 25–30 minutes, until the chicken is tender. Stir every now and then to prevent anything sticking to the base of the pot.

Check seasoning and serve with plain brown rice.

Recipe by www.ainsley-harriott.com

Ingredients

• 1 tbsp capers
• 500g potatoes
• salt and pepper
• 1 garlic clove
• 30g pitted black olives
• 100g spring greens
• oil for frying
• 250g cherry tomatoes
• 25g butter
• 20g Parmesan
• splash of milk (optional)
• 2 rump steaks
• 100ml red wine
• 1 tsp herbes de Provences
• 1 tbsp red pesto
• ¼ tsp chilli flakes – add to taste

Method

Prep time: 10 min

Cooking time: 20 min

• Put the capers in a mug of cold water to soak. Boil a kettle. Peel and dice the potatoes into 2cm chunks. Transfer the potatoes and a good pinch of salt to a medium saucepan. Cover well with boiled water. Bring to a low boil. Cook for approx. 10 mins, until tender, while you continue.
• Peel and chop the garlic. Roughly chop the olives. Strip the spring green leaves off their stalks. Layer up the leaves, roll into a cigar shape, then thinly shred. Put the spring greens in a small saucepan with a drizzle of oil – set aside for now.
• Drain the potatoes. Leave them in the colander while you halve the tomatoes, then put them back in their saucepan and mash with the butter and Parmesan. If you like, add a splash of milk if you have some. Cover with a plate or lid.
• Lightly oil and season the steaks. Heat a frying pan until very hot. Fry the steaks for 1½-2 mins on each side for mediumrare, slightly longer for more well-done. Transfer to a plate.
• Drain the capers. Add 1 tbsp of oil to the frying pan. Fry the tomatoes on a medium-high heat for 2 mins, until starting to soften. A bit of colour is good. At the same time, heat the spring greens pan on a medium heat. Add a splash of water to help them along if needed. Season to taste. Put a lid on and leave aside (the steam will keep cooking them).
• Stir the garlic into the tomatoes. Add the wine. Let it bubble and reduce by ½. Stir in the herbes de Provences, olives, capers, red pesto and chilli flakes, to your taste. Reduce the heat and simmer for 1 min more. Add a splash of water to thin the sauce if needed (we used 2 tbsp). Season.
• Serve the mash, spring greens and steaks with the sauce.

Recipe by www.riverford.co.uk

Ingredients

• 3 celery sticks
• 1 fennel bulb
• olive oil
• 500g new potatoes
• 2 garlic cloves, finely chopped
• 100ml white wine
• 400ml of hot chicken or vegetable stock
• 1 bay leaf
• ½ tbsp Dijon mustard
• 1 lemon
• handful of chopped parsley
• 4 pork escalopes
• 25g butter
• salt and pepper

Method

Prep time: 10 min

Cooking time: 45 min

• Put a kettle on to boil. Wash the celery and cut into 2cm lengths. Trim the stalks away from the fennel and cut the bulb into quarters. Trim away any tough-looking root core and slice each quarter into 3 evenly sized wedges.
• Heat 2 tablespoons olive oil in a saucepan or casserole. Cook the celery and fennel over medium heat, stirring occasionally, for 5 minutes.
• Meanwhile, scrub and wash the potatoes. Cut the small ones in half, and the larger ones
• Into quarters.
• Add the potatoes to the saucepan and cook gently for 5 more minutes. The veg should take on a bit of colour. Add the garlic and cook for 1 minute.
• Tip in the wine and allow it to reduce by half, scraping and dislodging any bits from the bottom of the pan. Add the stock, bay leaf and a pinch of salt and pepper, if it needs it.
• Bring to a simmer and cook, loosely covered, for about 25 minutes, or until the potatoes are tender and the liquid has reduced by at least half.
• When cooked, stir the mustard into the potatoes. Finish with a squeeze of lemon and the chopped parsley. Make sure the salt and pepper levels are good. Keep the veg warm while you cook your pork.
• Season the pork on both sides. Heat 1 tablespoon oil in a frying pan. Fry the pork for 1 minute on each side, until well coloured, adding the butter for the last 20 seconds. Let the pork rest for a few mins while you spoon the veg into shallow bowls. Serve the pork on top, drizzled with the buttery juices.

Recipe by www.riverford.co.uk

Ingredients

1.2 litre (2 pints) good chicken stock (ideally homemade, see tip below)

1 bunch spring onions, thinly sliced, white and green tops kept separate

1 carrot, thinly sliced

1-2 Thai birds eye red chillies, halved, deseeded, to taste

5cm (2 inch) piece root ginger, peeled, thinly sliced

3 garlic cloves, thinly sliced

2 small fresh or dried kaffir lime leaves

2 teaspoons Thai fish sauce (nam pla)

1 tablespoon ketjap manis or soy sauce

500g (1lb 2oz) boneless, skinless chicken breasts

200g pack choi sum, leaves shredded, stems cut into bite sized pieces

300g pack chilled cooked rice noodles

100g (4oz) bean sprouts, rinsed, drained

Handful coriander leaves, roughly torn

Sweet and sour berry sambal

225g (8oz) strawberries, sliced

175g (6oz) raspberries

100g (4oz) caster sugar

2 tablespoons rice vinegar

2-3 Thai birds eye red chillies, roughly chopped with seeds

2cm (¾ inch) piece root ginger, peeled, finely chopped

1 small onion, finely chopped

Method

1.       Add the stock to a large saucepan then add the white spring onion slices, carrot, chilli, ginger, garlic, lime leaves, fish sauce and ketchup manis or soy sauce. Bring to the boil, stirring then add the whole chicken breasts, cover and simmer gently for 30 minutes or until the chicken is cooked through. Test by piercing the centre of one of the chicken breasts, there should be no hint of pink juices.

2.       While the chicken pho simmers, add all the sambal ingredients to a saucepan, heat gently until the sugar has dissolved then boil rapidly for 10 minutes until the fruit is soft and pulpy. Break up the fruit if needed with a vegetable masher then spoon into a dish and leave to cool.     

3.       When the chicken is cooked, lift the pieces out of the pan with a draining spoon then tear into fine shreds on a chopping board using a knife and fork. Add the choi sum leaves and stems to the broth and cook for 2 minutes then add the bean sprouts and coriander and cook for 1 minute.

4.       Divide the noodles between 4 deep serving bowls, top with the chicken shreds then ladle over the broth. Top with spoonfuls of the sambal to taste. Any leftover sambal can be kept in a screw topped jar in the fridge up to 2 weeks.

Cook’s tip

Don’t throw the chicken carcass away after you have had a roast chicken, take all the meat off the bones then add the bones to a saucepan. Add 1 roughly chopped onion, 2 sliced carrots and whatever extra odd veggies you have in the fridge, a slightly soft tomato, half a pepper, half a leek or a little swede or parsnip. Cover the chicken with cold water, add salt and pepper and bring to the boil. Cover and simmer for 1-11/2 hours then strain. Cool and freeze the stock in handy sized portions in the freezer up to 3 months. Defrost before use.