Method - Meat:

• Pre heat the oven to 200deg C
• Peel and dice the celeriac, place into a baking tray with salt and butter and bake for 25-30 minutes
• Start off with the duck in a cold pan. Lay out some salt on the pan first and laying the duck skin side down
• Cook the duck skin until it gets crispy, there will be a lot of fat being released don’t worry keep cooking
• Flip the duck onto the meat side and cook for 10 minutes turning the heat down
• Remove the duck and leave to rest, it should be perfect medium, if you prefer your duck well done then cook it for 15 minutes on the meat side

Method - Sauce: 

• In a shallow frying pan add the butter, shallots and bacon and start to fry
• Keep cooking until the shallots have softened and bacon has gone crispy for around 10-12 minutes, keep the temperature on medium
• Add the port and the vinegar and cook for 5 minutes
• Add the molasses and cook until slightly thickened
• Keep warm

• Take the rib of beef out of the fridge at least an hour before 
• Pre-heat oven to 190deg C
• Put a pan on a medium heat (no oil)
• Add salt to the pan not the beef
• Once the pan is hot add the beef skin side down - cook for 5-8 mins or until brown.
• Turn the beef and cook it on all sides for 5 mins each side and until browned all over
• In total the cooking time on the pan should be 20 mins, place into oven and cook until correct temperature is reached
• Use a meat probe to check on the internal temperature
• Med rare internal temp 46c (medium rare)
• Rest for 20 mins 

Method - Chicken:

• Mix the garlic powder, thyme, onion granules, lemon zest and juice, oil and salt
• Liberally run over the chicken ensuring your working it into the crevice’s and cavity
• Into a baking tray lay the onion, celery and lay the chicken on top
• Place into an oven and bake for 1.2 hours or until it has an internal temperature of 73c

Method - Salad:

• Top and tail the runner beans and slice on an angle
• Chop the basil, chilli together until a fine paste, place into a large bowl and pour in the olive oil and white wine vinegar
• Boil the runner beans for 5 minutes (half way through adding the peas), strain and cool quickly in ice water
• Strain the peas and beans again add to the bowl with the chilli and basil
• Add the seasoning and serve into a bowl, tear over the mozzarella on top adding more black pepper to finish