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Slow cooked duck leg and red wine ragu Seared duck legs Cherry tomatoes Carrots, celery and onions Chicken stock Red wine Slow cook on low 8 hours

Pastry from Calum Franklin's Pie Room book page 59 - hot water pastry - and overall recipe by Mark Hix from the Independent in 2007

Fillet Beef , homemade pate made with the chicken livers rolled in truffle infused Parma ham covered in puff pastry

DUCK Score the skin of the duck breast and rub in salt and pepper. Place skin down on cold frying pan then turn on to low heat and render the fat for 15 mins. Turn heat up and cook to crispen skin for 5 mins then cook on other side for 2 mins. Finish in oven for 10 mins and rest for 5 mins before slicing. SAUCE 1 red onion 2 cloves garlic 1 red wine stock pot 150ml cherry juice 150ml water Tablespoon cranberry jelly Dozen pitted cherries Several knobs of butter Peel and cut garlic and onion into four place in saucepan with juice, stock and water. Cook and reduce by half. Strain the solids and return liquid to the pan. Reduce again by half and add the cherries, cranberry jelly and butter. Stir until you have a shiny sauce. Add duck juices from the frying pan and stir in.

Part 1 of Canard à l’orange .. Roast ducks in oven 180 degrees for 3hs approx .. prick skin and remove excess fat regularly.

Before cooking fill under the skin with a compound butter made of chopped sage and lemon thyme, orange and lemon zest. Coat the outside with olive oil salt and pepper. Inside the cavity add slat and pepper. A small white onion cut in half the orange and lemon used for testing cut in half and any left over herbs. Pour a glass of white wine into the cavity with the chicken propped upright and let it infuse for a bit. (Do this in the tray you are cooking it in as the run of wine will add to the juices. Baste every 30mins and cook for 2-3 hours at 180 spending on the size of the bird.

Cooked at 130 with offset coals for 6hours or until internal temp is above 67 degrees. Smoked with Cherry and Hickory wood. Remove skin and score the fat into diamonds. Add a clove to each diamond. And cover with a mixture of brown sugar salt and pepper (to taste) Glazed with a 50/50 mix of honey and butter melted together, with a cinnamon stick, cardamon pods and star anise added to the pot. Glaze every hour.

Injected with butter, olive oil, and garlic baste 24 hours before cooking.

Unroll the sausage do not skin sausage. cut long strips from a rolled out block of puff pastry and wrap around the sausage. Cook 180 fan until we'll rissen