Chef Savvy

  Method 1 Ingredients Nutrition 1.6-1.8kg duck fresh or thawed thoroughly if frozen For the honey syrup mixture juice of 1 lemon 3 tbsp clear honey 3 tbsp dark soy sauce 150ml Shaohsing rice wine or dry Sherry To serve 20 shop-bought Chinese pancakes spring onions sliced into matchsticks hoisin sauce step 1 Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins. step 2 Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper. step 3 Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast...

  Method 1 Ingredients 2 tsp sunflower oil 2 rashers rindless smoked streaky bacon cut into small pieces 1 long shallot or small onion, very finely sliced 1 garlic clove crushed 2 x 140g/5oz thick skinless cod fillets 140g frozen pea 200ml chicken stock fresh or made with ½ cube 2 Little Gem lettuces thickly shredded 2 tbsp half-fat crème fraîche 2 thick slices crusty wholegrain bread to serve step 1 Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan. step 2 Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth. Method 2 🍽️ Cod with Bacon, Lettu...

  Method 1 Ingredients 1 tbsp olive oil ½ small red onion sliced 1 red pepper sliced 70g chorizo finely chopped 1 garlic clove crushed 1 tbsp chipotle paste ½ tsp cumin ½ tsp ground coriander 100g raw king prawns peeled and chopped 1 lime juiced 2 large flour tortillas guacamole to serve (optional) step 1 Heat the oil in a pan. Fry the onion and pepper for 10 mins. Add the chorizo and fry for 5 mins more. Stir in the garlic, chipotle paste, cumin, ground coriander and prawns, then fry for 2 mins more. Add the lime juice and season. step 2 Spread the mixture over 1 tortilla and top with the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla and cook on each side for 1-2 mins. Cut into four and serve with guacamole, if you like. Method 2 🌮 Prawn & Chorizo Quesadillas Ingredients (serves 2–3 – makes about 4 quesadillas) For the filling: 1 tbsp olive oil (or avocado oil) 3 oz (85 g) chorizo, diced (use Spanish or Mexican style) 1 small red onion, fin...

  Method 1 Ingredients 400g new potato halved if large 2 tbsp olive oil 8 asparagus spears, trimmed and halved 2 handfuls cherry tomatoes 1 tbsp balsamic vinegar 2 salmon fillets about 140g/5oz each handful basil leaves step 1 Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins. step 2 Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish. Method 2 🍽️ One-Pan Salmon with Roast Asparagus 🛒 Ingredients (Serves 2–4) 2–4 salmon fillets 1 bunch asparagus (trimmed) 2–3 tbsp olive oil 3 cloves garlic (minced) 1 lemon (zested + sliced) 1 tsp paprika (optional) ½ tsp dried thyme or oregano S...