Method:

Start by roasting the beetroots as they will take the longest. Preheat the oven to 180deg C. Take a large piece of tin foil and place the beetroots along with some olive oil and about 2 tablespoons of salt in the foil. Wrap up and bake in the oven for 1.5 hours or until a knife goes through easily. Leave to cool.

Take the duck out of the fridge and score the fat with a knife only slightly, you don’t want to go as far down as the flesh, this is to help render out some of the fat as it cooks. Leave this out for around 10 mins to come up to room temp before cooking.

To celebrate International Dog Day we have come up with this dog recipe so you can treat your pooch with Provenance produce at home.

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Makes approx 35 meatballs

Method:

Start by cooking the aubergine curry as this will take the longest. Cut the aubergine into wedges and salt well, leave for 2-3 mins.

Add the oil to a deep frying pan and start to colour the aubergines all over in batches. Remove and drain on some kitchen paper and seasoning while hot.

Start by making the patties, mince the chorizo by taking the casing off and cutting into smaller parts and mincing with your hands. Mix it with the pork mince, add the salt and pepper, mix some more and form into patties, either 4 large or 6 smaller. 

Keep in the fridge while you prepare the relish.