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.

Ingredients:

600g skinless, bone-in chicken thighs, cut into medium pieces

200ml full-fat coconut milk (or double cream for richness)

250ml warm water

1 tsp cumin seeds

1 cinnamon stick

2–3 star anise

5–6 whole cloves

1 lemongrass stalk, bruised and tied in a knot

1 tbsp tamarind juice (see note)

4–5 kaffir lime leaves (or 1 tsp lime zest if unavailable)

1 tbsp brown sugar (palm sugar if possible)

1 tsp salt, or to taste

4 tbsp cooking oil (add more if needed)

 

Rendang curry paste

4–5 shallots, roughly chopped

1 tbsp lemongrass, chopped

10–12 dried long red chilies, deseeded and soaked in hot water for 10 mins

4–5 cloves garlic, roughly chopped

2 tsp galangal, chopped or sliced

2 tsp ginger, chopped or sliced

1 tsp turmeric powder (or fresh turmeric, sliced)

 

Method:

Blend the soaked chillis, shallots, garlic, lemongrass, galangal, ginger, and turmeric into a smooth paste. Add a splash of water if needed to help it along.

Heat the oil in a heavy pot or dutch oven over medium heat. Add the curry paste and cook slowly, stirring, until fragrant and the oil begins to separate — about 8–10 minutes. This step is key as you’re drawing out depth.

Add cumin seeds, cinnamon, star anise, and cloves. Stir until aromatic toss in the chicken pieces and sear gently until they’re just coloured, coated in spice, and starting to release their juices.

Pour in the coconut milk, water, tamarind juice, lime leaves, sugar, and salt. Stir well. Bring to a gentle simmer.

Reduce the heat to low, cover loosely, and cook for 1.5–2 hours, stirring occasionally. The sauce should reduce and darken, clinging thickly to the chicken. Add a splash more water if it gets too dry before the chicken is tender.

Once the sauce is rich and the chicken nearly falling apart, taste and adjust salt, sugar, and tamarind for balance. You’re looking for heat, sourness, sweetness, and depth in harmony.

·      scatter with a few torn kaffir lime leaves for brightness. serve with steamed rice, roti, or cucumber salad to cut through the richness.

Notes

• Tamarind juice: soak 1 tsp tamarind pulp in 2 tbsp warm water, strain out the fibres, and use the liquid. If using concentrate, start with 1 tsp and adjust.
• Randang is traditionally cooked until almost dry, the sauce becoming a rich caramelised paste clinging to the meat. this version leans more saucy for chicken, but you can reduce it further if you want that classic dry finish.
• Even better the next day: the spices bloom and settle deeper into the chicken.

 

Ingredients:

500g Korean marinated bavette steak

For the rice

300g cooked rice (day-old preferred)

2 tbsp Gochujang

2 tbsp soy sauce

1 tbsp sesame oil

2 cloves garlic, grated

1 tbsp korean chilli flakes

1 tbsp honey or brown sugar

1 tbsp rice wine vinegar

2 tbsp chopped kimchi + a splash of kimchi juice

2 spring onions, finely sliced

For the pickled cabbage

½ white cabbage, finely shredded

2 tbsp rice wine vinegar

1 tsp sugar

pinch of salt

To serve

extra kimchi

fresh coriander

sesame seeds

Method:

Toss cabbage with vinegar, sugar, and salt. Leave 30 minutes until lightly softened.

Heat a heavy skillet until very hot. Sear the bavette 3–4 minutes per side for medium-rare. Rest 10 minutes, slice thinly against the grain.

Heat sesame oil in a wok or pan, add garlic, then stir in Gochujang, soy, chilli flakes, honey, and vinegar. Cook briefly until thickened. Add kimchi, kimchi juice, and rice, tossing until coated and slightly crisp. Finish with spring onions.

Plate the rice, top with sliced bavette, scatter pickled cabbage on the side. Garnish with coriander, sesame seeds, and extra kimchi.

Notes

• Bavette is best cooked quickly and rested well to stay tender.
• The pickled cabbage should stay fresh and crunchy, cutting through the richness of the beef and rice.
• a fried egg on top takes this into comfort food territory.

 

Ingredients:

2 tbsp olive oil

500g diced lamb leg

1 onion, chopped

3 carrots, thickly sliced

3 garlic cloves, crushed

5cm piece fresh ginger, grated

1 green chilli, deseeded, finely sliced

1 red chilli, deseeded, finely sliced

1 jar Gymkhana rogan josh paste

15g fresh coriander (stalks finely chopped, leaves picked for garnish)

200g tin chopped tomatoes

200ml light coconut milk

125g spinach

 

Method:

Heat the olive oil in a pan over medium-high heat. Brown the lamb in batches until well caramelized, then transfer to the slow cooker.

In the same pan, soften the onion, carrots, garlic, ginger, and chilies for 4–5 minutes until fragrant. stir through the coriander stalks and rogan josh paste, cooking for a further 2 minutes to release the spices.

Deglaze the pan with a splash of water, scraping up any browned bits, then tip everything into the slow cooker.

Add the chopped tomatoes and coconut milk. Stir to coat the lamb well, then cover and cook on low for 7–8 hours or high for 4–5 hours, until the lamb is tender and the sauce has thickened.

Stir in the spinach just before serving, letting the heat wilt it. Taste and adjust seasoning with salt if needed.

Serve hot, scattered with fresh coriander leaves and green chilli

notes

• Browning the lamb properly at the start builds a deeper flavour — don’t skip it.
• Coconut milk softens the heat, but you can leave out the green chilli if you want a gentler curry.
• This curry gets even better the next day as the flavours settle and deepen.
• If the sauce feels too thin at the end, remove the lid and cook on high for the last 20 minutes to reduce.