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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

WARNING: I don't do precise quantities. Start by making your suet crust pastry. 2:1 self-raising flour and suet and enough cold water to bring it together as a (very) firm pasty (if you are making a single big one you can go a lot softer) I used fresh thyme and a little sage in the crust for interest. Set aside to rest for a couple of hours at least - or overnight. I used 50g of pastry for a fondant Coat the steak in seasoned flour (not too much salt) and fry in beef suet until brown in small batches and set aside. Scrape any remaining flour to the side of the pan, so it doesn't burn. Add a couple of finely chopped onions and more suet if needed. When the onions are caramelised (but not burnt) deglaze the pan with about half a bottle of stout and an equal amount of beef stock - mushroom ketchup and Worcester sauce to taste (and don't be shy). Add a couple of sticks of celery, 1-3 carrots depending on how bitter the stout is, a bouquet garnie of sage/thyme and bayleaves - salt and pepper to taste, but remember it's going to reduce and get saltier. I kept the celery and carrots large making it easier to fish them out and have them for lunch. Simmer as gently as possible for at least 2 hours - then allow to cool. It the gravy isn't thick enough reduce it a bit more having set the meat aside Butter generously your fondant pots and coat with flour. As extra insurance I put in two strips of greaseproof in a cross in the bottom so I could lift them out again. Roll out your pastry and line the bowls. Be prepared to manhandle the pastry to get it thin and even. I cheated by having a spare paper-lined fondant pot, squidged the pasty till it was even, then gave it another hour the rest - which was needed because that's how long it took me to get into the oysters! An oyster into the bottom, close-packed beef pieces, an Oyster in the top, and enough gravy to fill the case to about 5mm from the top. Roll out a lid, wet the edges and close up with a tight seal and as little air as possible. Seal the top of the pot with a greaseproof paper and string. Steam for 3 hours. Oysters are a bit like octopus have a rubber phase from 10 seconds to 3 hours cooking. I served with disks of bubble and squeak, a deep-fried sage leaf and extra gravy Inspired by Eliza Acton - who pre-dated and was ripped off by Mrs Beeton!

roasted garlic cauliflower, roast beef, mashed potatoes, parmesan chip and gravy with leeks, onions and red wine

Venison Madras recipe by Tom Kerridge