Instructions

Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.

While the squash is cooking, brown ground beef in a large pan. Drain off excess fat. Remove the pan from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.

When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and scoop out the pulp from the squash.
 
Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to a flan or shallow tray speading it out so that you have a 2-3 inch depth.

Sprinkle the brown sugar on and drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender. 

Instructions

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the potatoes and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and potatoes are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the potatoes around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments. 
 

Instructions

Melt the anchovy fillets into the olive oil, season and cook the onions carrot and garlic over medium heat until soft and starting to colour, good colour is essential for the sweetness to balance the acidity of the tomatoes.

Add the bacon and cook a further 5 minutes, then add all mince and fry until fully browned.

Pour in the red wine and reduce by three-quarters, add remaining ingredients (except basil) and simmer until thick and saucy. Depending on time I like to cook this the day before, then the flavours are given enough time to gel. Traditional sauces would bubble for the whole day before being ready to serve. 2 hrs minimum or you will be eating a lesser version!

Remove parmesan rind and stir through basil just before serving with your favourite pasta.

Instructions

Peel your parsnips and slice into .5cm pieces.

Place in a saucepan of cold salted water and bring to the boil. Drain and allow to dry off excess water.

Place back in the saucepan and add olive oil, parmesan, nutmeg and seasoning. Toss thoroughly to ensure an even coating.

Turn out onto a baking tray and place under the grill on a lower shelf until golden and crispy.

I love these with venison kangaroo or any rich dark meats.

Instructions

 Preheat oven to 180 degrees. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.

Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil.

Sprinkle with salt and pepper. If the oven hasn't reached 180 degrees yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.

Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.