Red wine braised lamb with onion, rosemary, and charred mushrooms. Prepare overnight for ultimate flavour.

Ingredients:

4 lamb shanks

750ml red wine (pinot noir or burgundy preferred)

10 juniper berries, lightly crushed

3 bay leaves

2 tbsp sunflower oil

1 large brown onion, roughly chopped

2 carrots, coarsely chopped

1 tbsp plain flour

1 tbsp tomato purée

250ml beef or veal stock

100g smoked streaky bacon, cut into lardons

450g baby button mushrooms

1 sprig fresh rosemary

freshly ground black pepper, to taste

fresh parsley, chopped, to garnish

Method:

Place the lamb shanks in a large bowl with the wine, juniper berries, bay leaves, and rosemary. Cover and marinate in the fridge for at least 6 hours, preferably overnight.

Remove the lamb from the marinade (reserve the liquid) and pat dry. Season lightly with salt and pepper. Heat the sunflower oil in a heavy casserole dish and brown the shanks well on all sides until deep golden. Remove and set aside.

In the same pan, add the onion, carrots, and bacon. Cook until the onion is softened and the bacon begins to crisp. Stir in the flour and tomato purée, cooking for 1–2 minutes to form a paste.

Pour in the reserved wine marinade, scraping the base of the pan to lift any caramelised bits. add the stock and return the lamb to the casserole. Bring to a simmer, cover, and cook gently at 160°c for 2.5–3 hours, until the meat is tender and falling from the bone.

Meanwhile, heat a dry pan over high heat. Char the baby mushrooms in batches until golden and smoky. Season with a pinch of salt and set aside.

Once the lamb is ready, stir through the charred mushrooms and adjust seasoning with pepper. The sauce should be glossy and thick enough to coat the back of a spoon — reduce on the stove for 5–10 minutes if needed.

To serve: spoon the lamb shanks onto warm plates, ladle over the sauce, and scatter with fresh parsley. This dish begs for creamy mash, buttered pasta, or a thick slab of white baguette and butter to mop up the juices.

Notes

• Pinot noir brings elegance, while burgundy gives more earth and depth — either works beautifully.
• The overnight marinade transforms the meat and deepens the sauce — don’t rush it if you can help it.
• Charred mushrooms add smokiness and stop the dish from becoming too heavy.
• Even better made the day before and gently reheated — the flavours become symphonic.

Ingredients:

2 confit duck legs or leftover roast duck

6 fresh blackberries

1 baby gem, leaves washed and separated

3 radishes, finely sliced

1 red onion, thinly sliced

2 tbsp balsamic vinegar

50g olive oil

sea salt & cracked pepper

Method:

In a small bowl, toss the red onion with balsamic vinegar and a pinch of salt. Let it sit for 15–20 minutes to quick-pickle.

Warm the duck legs gently in a hot oven (180°c) for 8–10 minutes until the skin crisps and the meat loosens. Shred into generous bite-sized pieces.

Lay the gem leaves on a platter, scatter over the radishes, blackberries, and pickled onions.

Nestle the shredded duck through the salad.

Drizzle with olive oil, season with sea salt and cracked pepper, and finish with a touch of the pickling liquor for brightness.

Notes:

A few toasted walnuts or hazelnuts add crunch.

Swap blackberries for cherries, figs, or even grilled peach if out of season.

Jason is a customer ex chef and now food writer and has shared with us his recipe for a whole duck. His take makes for the perfect celebratory centrepiece this New Year's Eve or for any occasion really. "I have a longstanding passion for food that is both original and deeply satisfying. For me, cooking is about more than following a recipe; it is about respecting ingredients, understanding their seasonality, and allowing their natural qualities to guide creativity. Good food should be rooted in integrity and craft, balancing imagination with a deep regard for flavour and enjoyment. Writing recipes is an opportunity to share that philosophy, creating dishes that are distinctive yet approachable and designed to bring out the very best in each ingredient."

Follow Jason on Instagram 

This recipe requires the duck to be prepared 12-24 hours in advance.

Ingredients:

Duck:

Whole duck - wishbone removed

For best results: use a dry-aged duck (around 2 weeks), or at a minimum a dry-aged plucked duck

Glaze for the skin:

50g Maltose

80ml hot water

20ml rice vinegar

To finish

Salt to taste

Method:

To prepare the duck, ensure the wishbone is removed (you can ask the team to do this for you).

Carefully pluck any remaining pinfeathers from the breast and wing area. 

Bring a large pot of water to the boil. Hold the duck securely  with tongs and dip it quickly into the boiling water, turning to scald the entire surface.

Remove immediately and place on a wire rack to drain and cool - this tightens the skin.

In a small saucepan heat the maltose, hot water and rice vinegar until the maltose dissolves.

Brush this warm glaze evenly over the duck, coating the skin completely.

Place the duck on the wire rack in the fridge and leave to dry overnight (12-24 hours), or until the skin feels taught and slightly leathery.

Position the oven tray in the middle of the oven and pre-heat it to 230deg C.

Place the duck breast side up on a rack in a roasting tray (add water to the tray to prevent smoking).

Roast rotating at 8 minutes until the internal temperature is between 49deg C and 52degC at the thickest part of the breast, about 16 minutes.

For extra crispiness, finish with 3-5 minutes at 240deg C.

Transfer to a tray to rest until the internal temp reached 54deg C for medium-rare or 57deg C for medium at the thickest part of the breast, about 15 minutes.

If the duck has not yet reached the target temperature, return to the oven briefly, taking care not to overcook.

Carve, season and serve.

Once rested, transfer the crown to a cutting board. Carve the breasts and slice into pieces and season each slice lightly with salt.

Reserve the carcass for duck stock.

Serve with plum sauce, hoisin sauce or a simple dip of sugar and Chinese black vinegar.

For the3 duck legs to finish cooking set the oven to 150deg C and continue to roast the duck until it reaches 79deg C in the thickest part of the thigh (about 30 minutes) Rest for about 15 minutes. Carve duck leg and serve.