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.

(serves 4)

Ingredients: 

600g-800g Iberico Secreto 

1 large Sicilian purple aubergine

250g cherry tomatoes on the vine

1 red onion

2 cloves garlic

50g nocerella olives (sliced)

1½ tsp capers

50g pine nuts (toasted)

1tsp tomato puree

10g fresh oregano (whole leaves picked)

20g flat leaf parsley (finely chopped)

olive oil for cooking

Serves 4

Ingredients: 

1 pack of Liguori Trecce pasta (any pasta shape is good)

100g wild garlic

25g parmesan cheese grated

60g toasted hazelnuts

150ml good olive oil

50g guanciale (finely diced)

1 lemon

Salt 

Method:

Pre heat the oven to 180 deg C.

Get your butcher to debone a saddle or noisette of lamb and you can either stuff it yourself with wild garlic leaves by laying them out evenly and rolling into a nice uniform piece, or this Easter we will be doing a wild garlic and lemon stuffed lamb noisette also - see it here.