Duck Breasts with Port & Berry Sauce

Ingredients: 4 duck breasts 1 tbsp. oil Salt and ground black pepper 200 ml port 2 tbsp redcurrant jelly 2 tsp concentrated liquid beef stock 50 g unsalted butter 200 g seasonal mixed berries 1 tsp arrowroot Method: Preheat the oven to 220°C/425°F/gas mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a … Continue reading Duck Breasts with Port & Berry Sauce

Butternut Cottage Pie

Ingredients: FOR THE TOPPING: 1 medium sized butternut squash, peeled and the seeds removed 30g butter Pinch of ground ginger FOR THE FILLING: 1tbsp olive oil 1 garlic clove, peeled and crushed 1 onion, peeled and roughly chopped 2 carrots, chopped 1 celery stick, chopped 250g lean beef mince 400g tinned chopped tomatoes 1-2tsp Worcestershire sauce 1 fresh bay leaf 150ml vegetable stock 1 sprig … Continue reading Butternut Cottage Pie

Slow Roast Lamb with Pomegranate & Honey

Ingredients: 4 garlic cloves, chopped 2 tsp ground cinnamon 2 tsp ground cumin 1 tbsp dried oregano 1 lemon, quartered, pips removed 1½ kg bone-in lamb shoulder joint 2 red onions, cut into wedges 1L carton pomegranate juice 2 tbsp clear honey 250g natural yogurt 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate small handful mint leaves, chopped Method: Put the garlic, cinnamon, … Continue reading Slow Roast Lamb with Pomegranate & Honey

Cream of Turkey & Wild Rice Soup

Ingredients: 1 tbsp extra-virgin olive oil 2 cups sliced mushrooms, ¾ cup chopped celery ¾ cup chopped carrots ¼ cup chopped shallots ¼ cup all-purpose flour ¼ tsp salt ¼ tsp freshly ground pepper 4 cups chicken broth 1 cup quick-cooking or instant wild rice 3 cups shredded cooked chicken, or turkey ½ cup sour cream 2 tbsp chopped fresh parsley Method: Heat oil in … Continue reading Cream of Turkey & Wild Rice Soup

Maple and Mustard Pulled Pork

Ingredients: 200g sea salt 300g light muscovado sugar 2kg piece skinless pork shoulder 100ml maple syrup 100g wholegrain mustard 2 tbsp English mustard powder Method: Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave … Continue reading Maple and Mustard Pulled Pork

Roasted Partridge with Cider and Cabbage

Ingredients: 1 tbsp rapeseed oil 4 streaky bacon rashers, roughly chopped 2 oven-ready partridges 1 onion, finely chopped 1 leek, thinly sliced 2 garlic cloves, crushed 2 tbsp finely chopped fresh thyme leaves 300ml medium-dry cider 2 tbsp double cream ¼ savoy cabbage, finely shredded Method: Heat the oven to 180°C/160°C fan/gas 4. Heat the rapeseed oil in an ovenproof sauté pan or shallow casserole … Continue reading Roasted Partridge with Cider and Cabbage