Serves 2–3

Time 2 hours

 

Chef's notes 

- Add a thin layer of dijon mustard over the seared lamb before wrapping for an extra zing.

- For an ultra-crispy pastry, sprinkle a thin layer of breadcrumbs on the ham before adding the leek mixture.

- Resting after baking ensures juicy, tender meat and prevents soggy pastry. Experiment with different herbs like thyme or tarragon for unique flavour profiles. Swap black olives for sun-dried tomatoes for a sweeter note.

 

Ingredients

·       1 lamb loin approx 500–600g trimmed (ask the team in advance for availability)

·       50g butter

·       sea salt

·       freshly ground black pepper

·       6 slices serrano ham or prosciutto

·       1 sheet all-butter puff pastry

·       1 egg, beaten

·       2 leeks, finely sliced

·       2 tbsp butter

·       1 small sprig rosemary, leaves finely chopped

·       60 g black olives, very finely chopped

·       black pepper

·       radicchio, chicory, or a mix of bitter leaves

·       olive oil

·       1 tbsn red wine vinegar

·       Few leaves mint

·       sea salt

 

Method:

Preheat the oven to 200deg C.

 

In a pan, melt 2 tbsp butter over medium heat. Sauté the finely sliced leeks until soft and translucent. Add the chopped rosemary and black olives, cooking for an additional minute. Season with a pinch of sea salt and black pepper. Set aside to cool.

 

Generously season the lamb loin with sea salt and freshly ground black pepper. In a hot pan with a dash of oil, sear the lamb quickly on all sides to lock in the juices. Let it cool completely.

 

Lay out the serrano ham slices on a piece of cling film, slightly overlapping. spread the cooled leek and olive mixture over the ham. Place the lamb loin on top and roll tightly using the cling film. Chill for 20 minutes to set the shape.

 

Roll out the all-butter puff pastry. remove the cling film from the lamb and place it on the pastry. Brush the edges with beaten egg, then wrap the pastry around the lamb, sealing the edges. Brush the outside with more beaten egg.

 

Place the wrapped lamb on a baking tray lined with parchment paper. Bake in the oven for 20-25 minutes until the pastry is golden brown. Rest for 10 minutes before slicing.

 

Toss radicchio, chicory, or a mix of bitter leaves with olive oil, a dash of red wine vinegar, fresh mint, sea salt, and cracked black pepper.

 

Serves 4

Time: 2 hours

 

Chef’s notes 

Ensure the pork skin is as dry as possible before roasting. Air-dry in the fridge overnight if time permits.

 

You can add crushed garlic cloves and fresh thyme when roasting vegetables for extra depth.

 

Brush the pork skin with a light vinegar wash before salting to enhance crackling crispness. 

swap cider for pear juice for a different fruity note.

 

 

Ingredients:

1.2–1.4 kg pork loin, skin on or fat cap intact

olive oil

sea salt

freshly ground black pepper

2 fennel bulbs, sliced into wedges

2 leeks, sliced

2 sticks celery sliced

300 ml dry apple cider plus a splash for later

200 ml chicken stock

knob of butter

 

 

Method:

Preheat the oven to 220°c.

 

Rub the pork loin with olive oil, sea salt, and freshly ground black pepper to enhance crispiness.

 

Place the pork loin on a rack over a roasting tray. Roast for 20 minutes to crisp the skin, then reduce the temperature to 180°c and roast for an additional 40-50 minutes, or until the internal temperature reaches 63°c.

 

In a separate roasting tray, toss fennel, leeks, and celery with olive oil, salt, and pepper. Add a splash of cider. Roast alongside the pork for 30-35 minutes until caramelised.

 

Deglaze the pork roasting tray with 300 ml dry apple cider, scraping up any browned bits. Add chicken stock and reduce by half over medium heat. Whisk in a knob of butter for richness.

 

Let the pork rest, loosely covered with foil, for 15 minutes before slicing.

Slice the pork and serve with roasted vegetables and cider reduction sauce.

 

Serves 4-6

Time 4.5 hours

 

Ingredients

·       2 large onions, halved, charred

·       150g ginger, sliced down the centre, charred 

·       10-star anise

·       4 cinnamon quills

·       4 cardamon pods

·       2 cloves

·       1.5 tbsp coriander seeds

·       1.5kg beef brisket

·       1kg oxtail

·       3.5 litres water

·       2 tbsp white sugar

·       1 tbsp salt

·       40 ml fish sauce

·       50g dried rice sticks

·       30g oxtail, pulled

·       3 – 5 brisket slices (used for broth)

·       Beansprouts, handful

·       Coriander 3 – 5 sprigs 

·       Lime wedges

·       Finely sliced red chilli

Sriracha

Method:

In a dry pan, char halved onions and ginger until blackened for depth. Set aside.

In the same pan, lightly toast star anise, cinnamon, cardamom pods, cloves, and coriander seeds until fragrant.

Place brisket, oxtail, charred aromatics, toasted spices, water, and sugar in a large pot. Bring to a boil, then reduce to a simmer. Skim off impurities regularly for a clear broth.

Cover slightly and let it simmer for 4-6 hours until the meat is tender and flavours develop.

Remove meat, strain the broth, discarding solids. Season with salt and fish sauce to taste.

Soak rice sticks in hot water until soft, then drain.

In bowls, place noodles, slices of brisket, pulled oxtail, and toppings: beansprouts, coriander, lime wedges, chili, and sriracha. Pour hot broth over to serve.

 

Chef Notes

Adding beef marrow bones enhances the umami and richness.

Parboil meat briefly in boiling water before step 3 to eliminate excess scum and gives a clearer broth.

Add a dash of brown sugar instead of white sugar for subtle caramel notes.

Infuse sesame oil with garlic and spring onions, drizzle for extra aroma before serving.

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.