Whether you’re planning a special holiday main or looking to use up a relish from a recent feast, this recipe from Abra Berens’ cookbook Ruffage hits the spot. The bright, fruity flavours bring out ...

A recipe that works equally well for late weeknights or weekend festivities Ingredients Duck breast 2 duck breast 15 ml olive oil 2 gms juniper berries 1 pc cinnamon stick Juice of 2 oranges Zest of 1 ...

Serve with roast potatoes made from the leftover fat - Matt Austin Duck and goose legs are ideal for slow cooking in their own fat, and once cooked you can store them submerged in that fat in the ...

The fruit compliments the duck perfectly, topping off the dish to make it a faultless evening recipe Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients ...