Method:

Pre heat the oven to 180 deg C. Roast the chicken skin side up, and the red onions drizzled in oil and seasoned with salt for 25mins.

The chicken should have a crispy skin and the onion should be browning on the edges.

Cook rice in chicken stock till cooked, add a knob of butter and let the rice steam while you prepare everything else.

Make the Lebanese spice mix first, simply mix all ingredients together and add 2tsp of salt to the mixture also. You can make this in large batches and it will keep in an airtight container. 

In a mixing bowl, add the lamb cutlets, the tomato purée and garlic and cover the cutlets in the mixture then liberally sprinkle on the seven spice mix until the cutlets are well coated and leave to one side. You can also marinade this in advance if you like but it’s perfectly fine to cook at this stage also. 

(serves 2)

Ingredients: 

2 Packington Pork Chops (skin scored)

2 small fuji or pink lady apples

1 large or 2 small fennel bulbs

1 small endive (or any bitter leaf like Radicchio or Castelfranco)

1 lemon (juice)

½ tsp dijon mustard  

50g mayonnaise

1-2tbsp Cider Vinegar 

Ingredients 

2 Iberico pork collar steaks (around 200g each)

2 white peaches (not too ripe as it’s better for grilling) 

100g rocket

3tbsp of good balsamic vinegar

Preheat the oven to 190 deg C. Place the duck legs on a oven proof tray and place in the oven. These will take around 15-20 mins to be warmed through and crispy. 

To make the glaze for the duck legs mix in a small pot the whole grain mustard and honey and brush onto the duck legs.

Method:

Start by tearing the bread. Drizzle a small amount of olive oil over the bread and season. Roast in an oven until lightly golden.

Cut the tomatoes into random size chunks and place in a bowl, dress them with the vinegar and olive oil and season.

Chop the capers anchovies and garlic to a fine paste and add to the bowl of tomatoes, tear in some basil. Slice the red peppers and add also.

Mix well and check again for seasoning. Add the bread.