Instructions

Preheat the oven to 200. score the skin side in a diamond pattern. Pestle and mortar your cumin, juniper berries, caraway, peppercorns salt and turn out onto a dish.

Press the scored side into the spices. Heat a dry (no oil) non stick frying pan and cook the duck skin side down, over a gentle heat for about 5 minutes or until crisp. Cook the other side for just 3 minutes. Pour off any rendered fat during cooking to prevent burning.

Cook the carrots in simmering salted water until tender. Now sprinkle the duck with brown sugar and place in the oven for 10 minutes remove and rest. Meanwhile puree the carrots adding the nutmeg, butter and milk. Season to taste (for a healthy alternative just add olive oil & nutmeg).

Carve the duck, season well and serve on carrot puree. This goes well with blanched seasoned sugar snap or snow peas.

Instructions

Heat pork back fat in a casserole over medium heat until fat renders (about 2 minutes). Push pork pieces to one side of casserole and add annatto seeds to the other side. Stir seeds (without incorporating pork) until colour has leached from them (about 1 minute), then remove seeds from pan and discard. Reduce heat to low, add onion and garlic and cook, stirring, until soft (about 10 minutes), then add tomato and herbs and cook until tomato breaks down (about 20 minutes). Season to taste with sea salt and freshly ground black pepper and set aside. 
 
Preheat oven to 160C. Dust beef cheeks with seasoned flour, shaking off excess. Heat olive oil in a frying pan over medium-high heat, add beef cheeks and cook each side until brown (about 5 minutes), then transfer to casserole. Add smoked paprika and saffron to pan, then deglaze with sherry and sherry vinegar. Add liquid to casserole with stock. Turn to coat beef cheeks and bake, covered with a lid, for 2 hours, then add olives and cook, basting occasionally, until meat is tender (about another 2 hours). 

Reduce temperature to 120C. Drain sauce from casserole into a large saucepan and cook over high heat until reduced to a thick sauce (about 20 minutes), then return to casserole and keep warm.
 
Meanwhile, for parsley and anchovy salad, combine ingredients in a bowl and season to taste with freshly ground black pepper.
  
For tomato bread, heat a chargrill pan over high heat. Brush bread with oil on both sides and grill each side until golden (about 2 minutes each side). Rub each side with cut side of garlic and tomato, squeezing the tomato as you rub, then serve immediately with beef cheeks and parsley salad.

Instructions

Preheat oven to 220°C. Grease a 20cm spring form cake pan. Place flour and butter in a food processor. Pulse until combined. Add 1 egg and cold water and pulse.

Tip dough onto a lightly floured surface and roll into a round large enough to line base and sides of pan. Line pan with pastry and trim edges. Prick sides and base all over and freeze for 20 mins. Bake pastry blind for 15 mins.

Remove paper and weights, and bake for a further 10 mins and then cool. Reduce oven temperature to 170°C.

Peel artichokes and steam or boil for 10 mins. Slice thickly and cool.

Cook kaiser fleisch in a large non-stick pan, over medium heat. Remove from pan, leaving 1 tbs of fat in pan, and drain. Add onion to pan and cook over medium heat.

Layer cheese, Jerusalem artichoke slices, peas, onion and then kaiser fleisch into pastry shell. Whisk remaining eggs, cream, thyme, salt and pepper in a bowl or jug until well combined and pour over ingredients in tart shell. Bake for 50 mins.

Allow to stand for at least 10 mins before cutting into wedges and serving

Instructions

Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes; longer is better.

On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes or longer.

Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round. Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth.

Put the roti on the hot pan an place the banana on one half of the roti. When the underside is cooked fold over the half enclosing the bananas. Press down to seal in the bananas, sprinkle with a little cater sugar and allow to caramalise onto the roti base. serve with vanilla icecream
 

Instructions