Small City Food & Drink - Issue 1, Summer '16

SUMMER 2016

PERFECT PICNICS

RECIPES

Graeme Pallister from 63 Tay Street shares his secret essentials for a foodie day out in the open air

ISSUE 1

WALK ON THE WILD SIDE

Andrew Moss takes us foraging for the wild ingredients that grow freely in and around Perth City Centre

COOKING UP A STORM

From Indian spice fields to AA Rosettes, Praveen KumarÕs latest venture comes directly to your home

www.gillmurrayphotography.com facebook.com/gillmurrayphotography Instagram: @gmmphotography Twitter: @gmmphotography

Gill Murray Photography and Styling is at the heart of Small City Recipes.

Each week Gill creates, styles and photographs her original images for our ever popular recipe column. Using local, seasonal produce - often from her own greenhouse - Gill’s passion is to inspire us to pull out the pans and get cooking.

WELCOME TO THE FIRST

SMALL CITY RECIPES MAGAZINE hen we launched our weekly recipe column we had no idea how incredibly popular it would become! Galvanised by our mutual love of cooking, eating and drinking, our plan was simply to create easy-to-follow recipes that would inspire us into using more of Perthshire and Scotland’s glorious, seasonal ingredients.

Along the way we have fallen even more in love with styling, photographing, writing and talking about all that Perthshire’s larder has to offer. And to make the journey even better, we’ve had the privilege of meeting and working with some of our area’s most talented chefs, producers, butchers, bakers and beekeepers!

We do hope you enjoy our recipes, Gill’s gorgeous images and the tales we’ve heard from all of these wonderful people.

Remember, you can find a new #SmallCityRecipe each and every Thursday on our online magazine. We love to see your photographs and hear your ideas so get posting! Tag them #PerthLoveFest so we can track them down and scatter them around our own social media.

Happy cooking,

Nicki & Gill xx

Many thanks to our advertisers who made this magazine possible:

YELLOW BEAN AND FETA SALAD

Ingredients:

Both green and yellow beans are a popular choice for gardeners as they are easy to grow and are in abundance from late summer through to the early Autumn months.

300g yellow beans, washed and trimmed 50ml white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped fresh chives 100ml olive oil 75gms watercress 150g hazelnuts, toasted and coarsely chopped 100g feta cheese

Low in fat and high in dietary fibre they can be cooked in a variety of ways which makes them a super versatile choice for all types of dish.

This recipe uses the yellow waxed variety, which Gill grows in her greenhouse in Bridge of Earn. Served with the salty feta and hazlenuts you get a perfect combination of flavour and textures.

Try this with crusty bread and butter at lunchtime or serve as a delicious side dish with a soft white fish such as coley or sole.

Top Tip: Prepare this salad immediately before you’re about to serve it to enjoy maximum flavour and crispness.

STRAWBERRY AND CREAM ICE LOLLIES

Ingredients:

Here at Small City we much prefer homemade lollies to shop bought and with super tasty, extra sweet Perthshire berries in great abundance right now why would you do anything else?

600ml jersey milk (gold top) 400g greek style strawberry yoghurt 800g strawberries 60ml strawberry cordial 2 heaped tablespoons cornflour 1 tablespoon sugar

We’ve been munching our way across Perthshire and we can confirm that Mains of Errol Fruit Shack, The Strawberry Shop, Martins Fruit Bazaar, Provender Brown and Glendoick Garden Centre all have amazing local strawbs that would taste wonderful in a lolly!

Please don’t be put off using the creamy jersey milk; around a third of jersey milk’s fat is the healthy monounsaturated kind, which is associated with lowering blood pressure and keeping the heart healthy. And as well as all the usual benefits that come from drinking a real, whole food, Jersey milk contains more vitamin A and D than any other milk.

Top Tip: These are equally delicious with raspberries, blueberries or even brambles later in the year.

4 RECIPE

Method: Boil water in a pot with a pinch of salt and add in the beans for a few minutes until tender. Drain and transfer to a bowl of ice water to cool.

Whisk together the vinegar and mustard in a small bowl and gradually add the oil before throwing in the chopped chives and mixing together.

In a large salad bowl combine the watercress, beans, hazelnuts and feta cheese. Toss through with the vinaigrette and season to taste.

Method: Chop the strawberries into chunks, small enough to fit into ice lolly moulds. Fill the moulds with the strawberries - make sure to pack them in!

Next, pour the Jersey milk, yoghurt, cordial and cornflour into a pan and whisk over a medium heat, slowly adding in the sugar until it reaches boiling point and starts to thicken. Remove from the heat and allow to cool slightly.

Pour the cream mixture into the strawberry filled moulds, making sure to press down with a small spoon to release any air bubbles. Pop in the sticks and put in the freezer overnight. Yum!

5 RECIPE

COOKING UP A STORM With Praveen Kumar

Many of you will know Praveen Kumar from his warm hospitality and wide, welcoming smile in Perth’s Tabla Restaurant. He opened Tabla in 2009 and in just a few short years he has become of our Small City’s most well-kent faces. His soft Indian accent is now peppered with our local dialect and his enthusiasm and passion for local produce and local people has found him seamlessly entrenched in the foodie culture of Perth.

His introduction to using local started at a young age, helping out in the family spice fields in his home village of Mattampally near Hyderabad in South India.

The village is small, with only 1500 inhabitants who all rely on the rich agricultural land for their living. To this day he imports these spices from his brother back home and uses them to create his authentic Indian food.

Tabla’s amazing success has seen Prav out and about at many of our local markets, and as well as learning the secret to an authentic Indian Bhuna, onlookers revel in the epic tale of his family’s spices, culinary study and the cross-continent journey that led him to put down roots in Perth. Such has been the popularity of his cook demos that his entrepreneurial spirit has been led once again down a new and exciting road…

Close your eyes and imagine the delicious aromas of rosette standard Indian cooking winding its way around your home as you and your guests receive a personal Indian cook lesson – with the obvious Indian banquet to finish things off!

In a world where our Pinterest boards are awash with recipes and our magazines are stuffed like

the proverbial pepper with celeb chefs and their top tips, Prav has created an authentic, hands-on experience for everyone to enjoy. He will guide you through the authentic dishes, spices and stories from his home in South India and inspire you to cook with imagination, passion and enjoyment.

Your lesson includes four hours of cooking, followed of course by a few more of dining, and is designed to suit beginners as well as experienced cooks. Your group will be encouraged to get hands-on, ask questions and take full advantage of Praveen’s years of experience, homegrown knowledge and genuine love of his craft.

He actively encourages everyone to roll up their sleeves and get involved.

Before long, you will be drawn into his world of spices and authentic methods, as you learn to embrace the very simple act of preparing and eating delicious Indian food.

Make sure you’re hungry, as you and your guests will have created a feast fit for an Indian Prince.

You will all be provided with the recipes and spices required to start cooking a range of impressive and tasty Indian dishes for family and friends. Prepare to become as popular as the man himself!

Read Praveen’s epic journey from India to Scotland on Small City, Big Personality: www.smallcitybigpersonality.co.uk/Praveen-KumarTabla-Restaurant www. tablarestaurant.co.uk 01738 444630

PALAK MURGH Chicken and Spinach Curry with a side of Aloo Gobi Tabla Restaurant in Perth is a favourite of the Small City Team and we can often be found planning over some street food, a curry and plenty of naan.

For us, a good curry is one of the great masterpieces of global cooking. Forget the nasty oil drenched dishes after a night on the town; I’m talking glorious, bright spices, fresh ingredients and the wonderful aromas of passionate cooking.

Aloo Gobi Method: Fry the cumin seeds, ginger and garlic in a pan with a spoon of oil.

Add the onion and fry until it starts to brown, and then add the chopped tomato.

Once the onion and tomato turn to a smooth paste, add the pre boiled cauliflower, boiled potato and cook for 5 min.

Add the garam masala and curry powder and cook for 15 min.

Finish with fresh coriander.

Go on, break out the pans and give it a go. Praveen’s recipe is easy, tasty and well worth the little extra effort.

Aloo Gobi Ingredients:

This truly unique experience can be purchased as a group or as a gift and includes your chef-teacher, with all ingredients as well as a gift of spices from Praveen’s family farm and the recipes required to allow you to practice your new-found passion for Indian Cooking.

6 PROMOTION

Tabla Restaurant is Perth’s only rosette standard Indian eatery and is a popular choice for locals and visitors alike. It was one of the first restaurants to receive Visit Scotland’s Taste Our Best Award and is consistently ranked in the top five Perth restaurants on Trip Advisor.

1 large onion, chopped 200g tomato 4 large boiled potatoes, cubed 400g boiled cauliflower 1 teaspoon fresh ginger, grated 1/2 teaspoon chopped garlic 1/4 teaspoon cumin seed 1 teaspoon garam masala

Palak Murgh Ingredients: 1kg diced chicken 3 onions 500g chopped tomatoes 3 fresh chillies

250g of fresh spinach 2 tbsp sunflower oil 1/2 tsp chilli powder 1/2 tsp turmeric powder 15g fresh ginger 10 garlic cloves 1 tsp cumin seeds 1 tbsp coriander seeds 6 cloves 6 dry red chillies 50g sunflower oil 1 tsp sugar

Palak Murgh Method: Blanch the spinach in a dash of water with a teaspoon of sugar.

Puree in blender and set aside.

Finely chop the onion and chillies, gently fry these in the sunflower oil in a large pan. Add the chilli powder, cumin, tumeric, garam masala, curry power and coriander seeds.

Add the chopped tomatoes, stir in and cook for 5 minutes. Add the diced chicken and spinach puree and cook at a very low heat for around 20 minutes or until you achieve a rich consistency.

Serve with Aloo Gobi and naan.

7 RECIPE

GRAEME PALLISTER’S PERFECT PICNICS A quick straw poll of #TeamSmallCity, showed that when it comes to summer eating, the picnic wins hands down. Unsurprising given that we love cakes and sarnies and all things wrapped in pastry. On a quest for new ideas, we called upon Graeme Pallister of 63 Tay Street to give us his take on what makes for a great picnic. hat images come to mind when you think of a picnic? A grand, elegant affair at Ascot with champagne and crudités, or a well-worn Stanley thermos flask full of tinned soup with a cling-filmwrapped squashed cheese sandwich?

For me, it’s lots of friends and family sitting on a rug (parents get the seats!) on a grassy hill somewhere.

It might even be sunny for a change. The kids will be arguing over who ate the last chicken vol-au-vent and every so often a misplaced kick of a football causes havoc when it destroys the neatly arranged ‘banquet’!

A picnic is a fantastic way to extend and enhance a day out. If you’re in the city you can find a park and really soak up it’s urban feel. Or if you’re out walking or ‘bagging’ a munro you can take advantage of

a beautiful view to eat and rest – it can be a great incentive knowing you have a real treat ahead to help get you through that extra mile!

But quite often a picnic can be a last minute decision where you nip into the supermarket to stock up on prepared salads and finger food. However, if you plan in advance, it can be something really special, with your friends and family each bringing something different to be shared.

It doesn’t have to be just sandwiches, there are lots of exciting choices to be made: roast chicken drumsticks, quiche, grilled vegetables, potato and egg salads, melon (spiced with gin perhaps), crispy tortillas with various fresh dips, fruit kebabs or simply some good cheese or a roast ham.

For me, one thing that is an absolute must at a picnic - Victoria sponge with cream and strawberries. Without it I become a proper grumpy chef! So if you are thinking of a day away soon, spend a little time planning your basket. It can turn a day out into a cherished memory.

Enjoy – Graeme P

CHEF’S TIP

I love roast chicken on a picnic. The night before, roast a chicken with half a bulb of garlic and half a lemon placed in the cavity. Once cooled, pick the meat from the bone then squeeze the garlic and lemon over the chicken pieces and toss in a little olive oil and seasoning. This can then be used in wraps, or as part of a salad. Try it with diced avocado, some Scottish soft cheese and spinach leaves. Yum! 8 FEATURE

SALMON & CHIVE QUICHE

Pastry Method:

Quiche is a great dish; it can be made quickly and you can be creative with the ingredients to suit your own tastes. Long gone are days of Quiche Lorraine or cheese and tomato!

Tip the flour into a mixing bowl, cut the butter into cubes, add to the bowl and using your fingertips rub the butter gently with the flour until it resembles fine breadcrumbs. Next add three tablespoons of water until the pastry forms a ball.

We’ve included a recipe for pastry but if, like us, you feel that life’s too short for that, then you can use premade shortcrust pastry which is a perfect wee timesaving cheat!

Quiche, as Graeme suggested, is a delicious picnic classic making it ideal for this time of year. We like ours served cold with a fresh green salad and a large glass of chilled, crisp Chablis.

Ingredients: 225g salmon fillets 2 eggs 2 egg yolks 150ml double cream 2 handfuls of fresh, snipped chives Salt and freshly ground pepper 175g plain flour, plus extra for dusting 85g butter Top Tip: This quiche is also delicious with a fresh, salty, feta cheese. Choose the best quality you can afford and add to the base of the pastry case before you stir over the egg and cream mixture.

Roll out the pastry dough on a lightly floured surface and use it to line your quiche tin.

Chill this in the fridge for 20 minutes whilst preheating your oven to 180C/350F. Prick the pastry with a fork, line the bases and sides with parchment paper and weigh down with baking beans before baking for 10 minutes.

Remove the beans and paper and put back in the oven to bake for a further 10 minutes or until the base is lightly brown. Remove from the oven.

Reduce the oven to 160C/325F and allow the temperature to come down while you make the filling.

Filling Method: Cut the salmon into 2cm pieces discarding any bones or skin. Whisk together the eggs and yolks.

Add the cream, chives and seasoning to the egg mixture and beat.

Scatter the salmon over the base of the pastry and then pour over the egg and cream mixture.

Bake for 20 -25 minutes until the quiche is golden and just set. Be careful not to overcook.

9 RECIPE

THE

GREAT PERTHSHIRE PICNIC

ZESTY BLUEBERRY & MARSCAPONE TART This gorgeous, colourful tart is quick to make and a super indulgent treat. Blueberries come at the end of the soft fruit season, starting to appear in mid to late September.

This tart may be a treat, but as you sink your teeth in you can be assured of the health benefits of these little powerhouses.

From aiding brain health to helping with your daily dose of Vitamin C, blueberries are one of nature’s most dynamic wee fruits.

The fact that they also taste super delicious is an added bonus for all of us.

here is something wonderfully heartwarming about lots of people coming together to break bread and eat. In our fast paced, hectic lives it can become all too easy to snack on the go, eat ready-meals from your knee and scoff down liquid calories in the form of a protein shake.

This September though, a whole host of amazing Perthshire and Kinross foodie businesses are teaming up so that we can all join together in a huge, month-long celebration of the best food and drink the region has to offer.

The Great Perthshire Picnic is the brainchild of Perth’s leading social enterprise, Giraffe Trading, and the team there have been working tirelessly to ensure all of our local favourites are on board.

They’ve scheduled loads of amazing events throughout September, all of which champion local produce and home-grown talent.

From street food to gin tasting, bread making to fish frying, the variety of events is as diverse as our local larder itself. Look around and you’ll find a menu for all tastes, giving everyone a perfect opportunity to take a culinary tour of our region.

Se pt

20ember 16

Great Perthshire Picnic

CELEBRATING FOOD AND DRINK RIGHT ON THE DOORSTEP…

A month-long food and drink festival taking place across Perthshire.

Over 100 events championing the best local produce and home-grown talent.

Visit the website and be a part of it today.

WWW.GREATPERTHSHIREPICNIC.CO.UK 10 PROMOTION

Ingredients: 225g plain flour 1/4tsp salt 125g unsalted butter 80g granulated sugar 2 eggs 250g marscapone 250ml whipping cream 100g icing sugar, sifted 2 tablespoons freshly grated lemon rind 350g blueberries

Method:

For the pastry, place the butter in a mixer and beat until soft. Add the sugar and beat until fluffy.

Add the eggs one at a time, season, then add flour until it forms a ball.

Flatten the dough out on a lightly floured surface into a disc and wrap in cling film. Pop in the fridge for 30 minutes.

Preheat the oven to 180C/350F. Roll out the dough and press into a lined tart pan. Prick the base with a fork and bake for around 10 minutes until lightly browned.

Set the tart aside to cool while you make the filling. Whip the cream and mix it with the marscapone, lemon zest and icing sugar.

Fill the tart with the marscapone filling and top with the blueberries.

Refridgerate until ready to serve.

Best served the same day.

Gareth Ruddock, Giraffe Trading CEO, has been overwhelmed by the involvement of local businesses and chefs. Here’s what he had to say when we caught up with him.

“Perth and Kinross is famed for its food and drink.

With a vast array of award-winning restaurants, chocolatiers, distilleries, breweries and producers right here on our doorstep, this event has a huge amount of local talent to draw from. We’ve packed in far more than I could ever have hoped for and I can tell you that September’s looking like a really tasty month.”

Giraffe has been supported by the Community Food Fund to launch this first year as well as being helped by leading names from the local food and drink industry. To find out more about what’s on offer keep an eye on the Great Perthshire Picnic website which is packed full of event details and fantastic foodie deals and offers.

OUR TOP FIVE MUST VISIT EVENTS Scotland’s Food And Drink Festival Perth Racecourse : 5th September Fabulous Fish Tasting Tour George Campbells : 8th September Andrew Moss’s Walk On The Wild Side Tasting Menu North Port: 15th September Provender Brown’s Wee G&T Festival The Salutation Hotel: Saturday 17th September Graeme Pallister’s Perthshire In September Tasting Menu 63 Tay Street: 20th to 25th September 11 RECIPE

A WALK ON THE WILD SIDE When it comes to local and seasonal nothing can beat a bit of wild foraging and here in Perthshire the river banks, hedgerows and fields are full of Mother Nature’s best.

We caught up with Chef Andrew Moss of North Port, a keen forager and passionate believer in using the larder on our doorstep. You will often see him strolling back to his restaurant with a freshly picked crop of wild herbs and mushrooms, creating menus in his head as he walks.

In the past five years, foraging has become trendy again but Andrew has long since been a convert, stalking the woods since he ran the kitchen in Glasgow’s Ubiquitous Chip. He now enjoys the search around his new home here in Perthshire and is often joined by his 2 year old son, Harris, who is a big fan of a wee wild cherry!

When we caught up with Andrew it was early July and the first of the summer’s chanterelles had just been picked. Thanks to the weather they arrived earlier than usual this year, a bitter sweet trade-off for the early retreat of the wild garlic.

“Although, I did gather in the wild garlic seed pods when I was out looking for chanterelles and I’ve already pickled them for capers which we’ll use all winter long.

12 FEATURE

The thing with foraging is that it makes you really stop and think about what you’re doing. You find yourself creating all these old-fashioned recipes that were the staple of many a housewife.

They still work today though, because quite simply, they taste good.”

meadowsweet and lush, green sweet cicely growing down by the banks of the river.

The chanterelles mark the first of the mushrooms (steady!) and although the ceps and boletes are just around the corner they tend to come in random little patches rather than an abundant mass across fields and woodlands.

“I made a few bottles of wild cherry blossom syrup earlier in the year and I’m now onto the fruit. July marks the end of the green stuff and we’ll soon be seeing fruits like cherries, wild strawberries and raspberries.

Andrew has a few earthy flavoured dishes waiting patiently in the wings and as the summer starts to merge into early autumn you will see the subtle shift in his menus.

“At the moment we love the wild herbs - wood sorrel is everywhere and you’ll also find plenty of vetch, which is a wild pea. I found a patch of bitter cress the other day and there’s always plenty of water cress in the burns and lades around the city.

We’re serving a sweet cicely parfait at lunchtime at the moment and everyone loves it – it has that sweet, liquorice flavour.”

As we chatted, we wandered down by the Queen’s Bridge on the North Inch side and Andrew pointed out the almondy-scented

Ever the eagle eye, he also pointed up, and right there above our heads were small, wild cherries just starting to colour from yellow to red.

OLD FASHIONED LOVAGE & POTATO SOUP

Method

We tried lovage for the first time a couple of years ago at a foraging event and loved it. It’s quite an old fashioned herb and the unusual flavour, which is a bit like a mix of celery and aniseed, has become replaced in our cooking by fennel.

In a large pan, melt the butter and sauté the chopped onion. Follow with the potato and mix together well.

After a little scout around the internet we found out that Lovage was once used as an aphrodisiac and there was a popular alcoholic liqueur which was said to encourage women to love their husbands a little more enthusiastically! You have been warned... this soup may have powers way outwith our ken!

Ingredients: 1 onion, chopped 2 tablespoons butter 1kg potatoes, cleaned and cubed 750ml chicken or vegetable stock 500ml milk 4-5 good handfuls of chopped lovage

Add the stock and milk to the pan and bring to a simmer until the potatoes are tender. Add in the lovage (saving a little for garnish) and puree the soup with a hand blender.

You may want to thin the soup out at this stage by adding in more stock depending on your preference.

Returning the pan to the heat, add salt and pepper to season and serve. Garnish with some chopped lovage leaves.

Did You Know?: Lovage was historically grown for medicinal purposes and was believed to aid digestion and joint pain.

Weather allowing that’s usually around the start of September – my favourite time of year to get out and explore.”

We remember! Last year Andrew created a gorgeous dessert of Wild Fruit & Herbs, Honeyed Milk Curd and Caramelised Apple Puree. Check out our online recipe section.

Before we go, Andrew reminds me that there are two rules to foraging: never eat anything you are unsure of and only ever pick what you can use.

“Just because it’s edible doesn’t mean you need to take it. Believe me when I say, it doesn’t all taste like wild berries and cicely!”

Happy foraging - we’ll maybe see you by the river!

13 RECIPE

FOOD & DRINK DIRECTORY Whether you’re looking for the perfect ingredients or grabbing a lunch on the go, Perth City Centre has a fantastic choice of independent, award-winning delis, tasty little sandwich shops and artisan producers.

BREAST OF DUCK, SUMMER VEG, PAN FRIED MARIS PEER POTATOES & A RED WINE SAUCE Ingredients: 2 heritage purple carrots 2 maris peer potatoes 2 asparagus spears 1 tablespoon orange blossom honey 1 carrot 1 onion 1 washed leek 2 sticks celery 1 peeled raw beetroot 2 cloves garlic 1 tablespoon rapeseed oil 1 teaspoon coriander seeds 3 cloves 2 tablespoons tomato puree 3 crushed juniper berries 2 bay leaves 70g redcurrant jelly 2 sprigs rosemary 2 sprigs thyme 500ml red wine 700ml gf chicken stock 100g fresh redcurrants 2 duck breasts

Method Red Wine Sauce: Cut the celery, leek, onion and beetroot into 2cm slices and crush garlic with the back of a knife.

Heat the oil in a pan and saute the veg with garlic, coriander seeds, juniper berries and cloves, over a medium heat for 10 mins or until starting to brown.

Add tomato puree and cook for a further 5 mins

PROVENDER BROWN 23 George St, Perth

DELICIOUS SANDWICH SHOP 46 South Methven St, Perth

provenderbrown.co.uk

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Perth’s longest-standing deli is brimming full of the very best in local, artisan produce and speciality ingredients. They are famed locally for their cheeses and charcuteries and boast unrivalled choice and expert knowledge. You’ll also find tasty sandwiches and soups served Mon to Fri at lunchtimes.

Handmade to order, a Deli-cious sandwich is a thing of wonder! Using freshly sliced bread and stuffed with fresh, tasty ingredients this is the perfect lunchtime stopover for sitting in or grabbing on the go. They also offer homemade soups, baked potatoes and mouth-watering homebaking.

PACO’S DELI 3-5 Mill St, Perth

DUO 2 GO 12 Princes St, Perth

Homemade pastas, ice creams and an anti-pasti counter brimming with olives, sundried tomatoes, pesto and hummus, Paco’s Deli is a must-visit destination for keen cooks and food-lovers. They also offer amazing, freshly-made sandwiches, soups and salads for enjoying on the go.

Duo’s famous handmade pizzas and artisan macarons are without doubt the driving force behind their recently opened Duo 2 Go takeaway. Throw in fresh homemade pastas, kick-ass salads, deli baguette sandwiches and hot food favourites and you will see why they have proved an instant hit.

MURRAYS BAKERS 114 South St, Perth

THE BEAN SHOP 67 George St, Perth

Scotch pies, pineapple cakes, sausage rolls and strawberry tarts are just a few of the delicious traditional handmade treats you’ll find in Murrays Bakers. Passionate, fourth-generation artisan bakers, Murrays Bakers was proudly announced Scotch Pie World Champions in 2015.

Famed for their fantastic speciality coffees which they roast on the premises in George Street, The Bean Shop offer an unrivalled choice of the world’s best grown beans and a wonderful selection of loose leaf teas. Drop in to taste their coffee of the month for morning brew inspiration.

pacos.co.uk

duo2go.co.uk

stirring regularly. Add the redcurrant jelly, bay leaves, rosemary and thyme then add the wine and bring to a gentle boil stirring and scraping base of pan.

Turn the heat up and reduce by approximately half before adding the stock. Gently simmer for 20 mins removing any scum from the top of the pan.

Pass through a sieve into a clean pan and heat until the sauce coats the back of spoon.

Potatoes: Boil the Maris Peer until just soft, cool and cut into small cubes. Heat a frying pan with approximately 50g of salted butter and pan fry until golden.

Duck Breast: Pan sear duck breast in a hot pan ensuring fat is a nice golden colour. Once you have the colour place on a tray and drizzle over the honey. Cook for 15-20 mins at 180°C fan, 200°C regular or Gas Mark 5.

murraysbakers.com

thebeanshop.co.uk

While this is cooking place the asparagus, broccoli and carrots in a pan of salted boiling water until ready to your taste.

Check the duck after 15mins and leave it to rest on a chopping board for 5 mins.

Presentation: Begin with potatoes on the bottom, then slice the duck breast into four pieces and arrange on top of potatoes. Arrange the vegetables, overlapping each other, then spoon over sauce. Enjoy!

Thanks to The Apron Stage in Stanley for this recipe.