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Roast duck following a Jamie Olive recipe, roasted potatoes, parsnips, carrots, brussel sprouts with chestnuts and pancetta

Orange and lemon stuffed birds topped with taragon

https://www.google.co.uk/amp/s/www.bbc.co.uk/food/recipes/slow-cooked_black_21152/amp

Simmer two hocks with just enough water to cover, having added a quartered medium onion, a tsp of both black peppercorns and coriander seeds and a little white wine vinegar. Cook for 2 1/2 hours. Allow hocks to cool in the liquor for an hour. The take out, remove the skin and excess fat, put in a bowl and shred to the texture desired. Mix in chopped parsley, tarragon, ground black pepper and gherkins to your taste then pack into a terrine lined with cling film. Strain the cooking liquor and put into a clean saucepan. Boil hard until reduced to 600ml. Pour this slowly into the terrine so it mingles with meat. Cool overnight in the fridge to allow the liquor to jellify. Serve with crusty bread and piccalilli.

Just grandmas recipe for liver bacon and onions with a French twist

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Ingredients Olive oil for frying 4 pieces British rose veal shin (about 350g each), cut through the bone, with the marrow 4 tbsp plain flour 50g butter 1 onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 6 garlic cloves, crushed Finely grated zest 1 lemon 6-7 fresh thyme sprigs, leaves picked 200ml dry white wine 250ml fresh chicken stock For the risotto 2 tbsp olive oil 2 banana shallots, finely sliced 200g arborio risotto rice 175ml dry white wine Pinch saffron strands, soaked in 1 tbsp hot water 1 litre fresh chicken stock, hot 30g parmesan, grated Knob of butter For the gremolata Finely grated zest 1 lemon 1 garlic clove, finely chopped Small handful fresh flatleaf parsley, finely chopped Method Heat a glug of olive oil in a heavy- based casserole large enough to fit all the veal in a single layer. Dust the veal in the flour and season well with salt and pepper, then brown all over in the casserole and set aside. Add a little more oil and the butter to the pan, then fry the onion, carrot and celery for 10 minutes until softened. Add the garlic, lemon zest and thyme leaves to the pan and return the browned veal. Slosh in the wine and bubble away for a minute or so, then add the stock. Bring to a simmer, cover and cook very gently for 1½ hours. Remove the lid and simmer for a further 30 minutes to reduce the liquid slightly. The veal should be lovely and tender by now. In the final half hour make the risotto. Heat the oil in a pan and fry the shallots until softened. Add the risotto rice and stir over a medium heat for a minute or so. Add the wine and stir until absorbed. Add the saffron and its soaking water, then add the hot stock, a ladleful at a time, stirring until each addition is absorbed before adding the next. Once the rice is just tender, add another good ladleful of stock, the parmesan and butter. Stir, then remove from the heat, cover and leave to stand for 5 minutes. Mix together all the ingredients for the gremolata. Serve the osso buco with the risotto and sprinkle with gremolata.