Soy roast duck with hoisin gravy
Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl,
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Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl,
Remove any skin from the fish fillets and then cut them into small pieces. Combine all the fish cake ingredients, except for the oil, in a food processor with 1
To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken,
Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary. Slowly cook the bacon in a large frying pan
Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion
Whizz the shallots in a food processor until finely chopped, then remove half and set aside (for the Sticky coconut rice, below). Add the roughly chopped chilli, ¾ of the
Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a
Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about
For the marinade, finely grate the ginger and garlic (you should have 1 rounded tbsp of each), then mix them together. Put half of this mix into a medium bowl,
Heat oven to 220C/fan 200C/ gas 7. Season the inside of the poussins generously with salt and pepper, then stuff each with a garlic clove, half a bunch of thyme
Heat half the oil in a frying pan and quickly seal the venison for about 2 mins on each side until browned. Remove the meat from the pan, brush all
To make the brine, heat 200ml of the water, salt, honey or sugar and a couple of thyme sprigs in a small pan. When the salt has dissolved, stir together