Method

Mix all of the above other than the wrappers and egg Wash together and check for taste.

Lay out wrappers and a place line of mixture down middle of one end. Roll up like a large cigar. Paint end of wrapper with egg wash to stick it down. Repeat rolling process with second wrapper.

Cooking

Deep fry at 180° for 2 minutes. Slice and serve with sweet chilli dipping sauce.

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Method

Take all of the above other than the oil, sea salt & chinese 5 Spice, and without peeling or removing any seeds blitz up in the kitchen whiz until finely chopped. Then in a roasting tray sprinkle half of the mixture onto the bottom of the tray. Then half the salt & 5 spice. Push the duck legs onto this mixture and then cover with the remainder of the mixture.

Cover with Cling Film and marinate in the refrigerator for 3 days. This will impart all the flavours in to the meat whilst the salt draws out the liquids and also acts as a preservative.

Cooking

Remove the duck from the refrigerator and scrape as much of the mixture off as possible. In a high sided roasting tray cover the Legs with the goose fat or oil and cover with tin foil. Place in a cool oven, gas mark 3, 150°C or 300F and cook slowly for 2 to 3 hours. The oil should never boil. Remove from the oven and allow to cool and gently remove the Duck from the fat.

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Method

In a food processor blend the basil & garlic add the Pine nuts & parmesan & slowly pour in the olive oil until you get the consistency you require. Marinade the mackerel fillets in the pesto & place on the skewers. Grill & serve.

For the Pate

Blend all ingredients in a food processor then place in a serving dish, chill & serve.

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Method
Part boil the potatoes in their skins for 10 minutes and allow to cool. Peel the skin away and grate the potatoes. Season and add 50g diced butter. Fry the potato in a little oil and butter using a pastry cutter to keep the shape. Fry for 2-3 minutes on each side until golden brown.

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Method

Peel two large beetroot and chop into wedges. Put into a roasting tray with a little oil, a glass of red wine and two sprigs of thyme. Season and roast in oven for 1.5 hours, gas mark 4.

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Method

Crush the garlic into a paste. Heat the cream with the thyme, garlic and seasoning. Line the bottom of the tray with greaseproof paper and cover with a layer of potato. Pour over a little cream and some parmesan. Continue with alternate layers of potato and cream. Finish with cream and parmesan on top. Bake in oven 180°c for 20 – 25 minutes until golden brown and potato is cooked.

Click here to download a printable version of this recipe.

Method

Part boil the potatoes in their skins for 10 minutes and allow to cool. Peel the skin away and grate the potatoes. Season and add 50g diced butter. Fry the potato in a little oil and butter using a pastry cutter to keep the shape. Fry for 2-3 minutes on each side until golden brown.

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