Food

HG08_PeterGordon_03

Duck with Olives, Mushrooms and Star Anise on Soft Polenta

When roasting a duck – or even a large chicken – it pays to pull the legs away from the body, as the meat on them is much firmer than on the breast and, if trussed up, they won’t cook by the time the breast meat is done (or, if they are cooked, the breasts will be overdone and dry).

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HG08_PeterGordon_04

Roast Snapper with Lemon, Dill, Garlic and Chilli

I used a 1.6kg snapper for this dish, which is enough for 4-5 people. To prepare the fish it will need to be gutted, scales removed, and the fins and any sharp spines cut off – your fishmonger can do this for you. Cut off the tail as well, if the fish is too long to fit in your oven dish.

Tabbouleh with Kale, Beetroot and Walnuts

Tabbouleh with Kale, Beetroot and Walnuts

Bulgur, which forms the base of tabbouleh – a herby, Middle Eastern salad – is a chewy and nutty-tasting grain made from wheat that has been parboiled, dried and cracked. It is quick to prepare, requiring only a soaking much like couscous.