• Preheat the oven to 220°C.
• Rinse the duck and place it on a rack in a baking tray.
• In a bowl, mix half of the water, 1 tbsp chopped chilies, 3 tbsp white vinegar, 3 tbsp soy sauce, 3 tbsp hoisin sauce, and five-spice powder.
• Pour the mixture over the duck.
• Roast the duck uncovered for 20 minutes, basting and turning frequently until light brown.
• Reduce the heat to 180°C and continue roasting, basting regularly, for 1 hour.
• Remove the duck from the oven and let it cool completely.
• Cut in half, discard the backbone, and chop into small serving-sized pieces.
• Heat the oil in a wok over high heat.
• Stir-fry the ginger and garlic for 1 minute.
• Add the duck pieces and stir-fry for 3-4 minutes until heated through.
• In a bowl, mix the remaining water, 1 tbsp chopped chilies, 1 ½ tbsp white vinegar, 1 ½ tbsp soy sauce, 1 tbsp hoisin sauce, and the cornflour.
• Pour over the duck and cook until the sauce thickens.
• Add the pineapple and green onions, stir-frying for another 2 minutes until the pineapple is hot.
• Serve with sticky rice and garnish with green onion curls.

• Preheat the oven to 200°C (Gas Mark 6).
• Stuff the onion, sage, and lemon halves into the cavity of the chicken.
• Drizzle the chicken with rapeseed oil.
• Place the chicken breast-side down in a baking dish and roast for 1 hour, covered.
• Remove the cover, turn the chicken over, and roast for another 15 minutes to crisp up the skin.
• To check if the chicken is done, insert a skewer between the breast and the leg.
• If the juices run clear, it is ready.
• Let the chicken rest for a few minutes before carving.

• Preheat the oven to 180°C (Gas Mark 4).
• Melt the butter, sugar, and honey in a saucepan over medium heat, stirring occasionally until fully combined.
• Add the oats and mix well to coat them evenly in the syrup mixture.
• Transfer the mixture to a 20 cm round cake tin and press it down firmly with the back of a spoon.
• Bake for 15-20 minutes, or until the edges turn golden brown.
• Allow the flapjacks to cool completely in the tin before cutting into wedges.

• Crack the egg white into a mixing bowl and whisk with a fork until frothy.
• Gradually sift in half of the icing sugar, stirring with a wooden spoon.
• Add the peppermint oil and continue to add the remaining icing sugar, mixing until a smooth, firm paste forms.
• You may not need all the icing sugar.
• Roll the paste into a long sausage about 3 cm in diameter, then cut into 1 cm slices.
• Place the peppermint creams onto a tray lined with greaseproof paper and let them dry in a warm place for 24 hours.
• Once the sweets have dried, break the chocolate into a heatproof bowl and place it over a pan of simmering water to melt.
• Remove from the heat.
• Dip half of each peppermint cream into the melted chocolate and place back on the greaseproof paper to set.

• Preheat oven to 200°C/Gas 6
• Cover the tart base with baking parchment and fill with baking beans, bake blind for about 15 minutes.
• Meanwhile, slice the bacon into strips and finely chop the onions.
• Fry the bacon in a heavy based pan until it begins to get crispy, remove from the pan.
• Add the onion and cook until soft finally add the chopped garlic and cook for 2 minutes.
• Whisk the milk, cream and eggs together.
• Remove the pastry from the oven and reduce the heat to 180°C/Gas 4.
• Sprinkle the onion, bacon and parsley over the base of the tart then pour in the liquid.
• Place the tin on a baking tray and return to the oven, bake for about 30 minutes until just set in the middle and golden brown.

• Peel and finely slice the oranges, then arrange them in layers on a fruit dish.
• Place the sugar in a heavy-based frying pan.
• Do not stir; simply tilt the pan as the sugar begins to melt.
• Allow the sugar to melt and turn into a deep caramel color, tilting the pan to ensure even melting.
• From a height, pour the caramel evenly over the sliced oranges.
• Lift the pan up and down as you pour to create a thread-like effect with the caramel.
• Serve immediately in a decorative dish for a beautiful and impressive dessert.

• Preheat the oven to 180°C (Gas mark 5).
• Grease 6 small mugs or ramekins and dust them with ground almonds.
• Melt the chocolate with the coffee in a bowl over simmering water.
• Remove from heat and allow to cool slightly.
• Stir in the flour, egg yolks, and half the sugar, then set aside.
• Whisk the egg whites to soft peaks, then gradually add the remaining sugar while whisking until firm but not stiff.
• Using a metal spoon, gradually fold in the cooled chocolate mixture into the egg whites.
• Fill the mugs to about 1.
• 5 cm (½ inch) from the top.
• Press 2 squares of white chocolate into the center of each soufflé mixture.
• Place the mugs into a baking dish and half-fill the dish with boiling water.
• Bake for 20 minutes, until the soufflés are risen and set.
• Serve immediately, still in the mugs, straight from the oven.

• Preheat the oven to 200°C (Gas mark 6).
• Slice the aubergines lengthways, sprinkle with salt, and place them on a baking tray for 20 minutes.
• Wipe away the excess salt with kitchen paper and pat the aubergines dry.
• Return the aubergines to the baking tray, drizzle with olive oil, and bake for about 25 minutes until soft.
• Meanwhile, slice the yellow pepper and sauté until soft.
• Place the aubergine slices in a baking dish, layering them with the tomato passata, yellow peppers, and anchovy slices along with their oil.
• Finish with a final layer of aubergine.
• In a pan, melt the butter and add the flour.
• Cook for a few minutes, then gradually add the warm milk and bring to the boil.
• Whisk the eggs and gradually add them to the white sauce, stirring continuously.
• Pour the white sauce over the aubergine layers and sprinkle with grated Parmesan.
• Bake for about 45 minutes until golden brown and bubbling.
• Allow to stand for about 5 minutes before serving.

For the tomato sauce:

• Heat the olive oil in a pan and add the chopped onions, garlic, and celery.
• Cook until soft.
• Add the tomatoes and cook until softened, then dilute with stock to your desired consistency.
• Season with salt and pepper.

For the soup:

• Finely slice the remaining onions and fry in a little olive oil until soft.
• Add the fish fillets and fry for a few minutes on each side.
• Carefully cut the cooked fish into large chunks.
• Add the fish and onions to the warmed tomato soup.
• Serve in a dish, sprinkled with freshly ground black pepper and chopped coriander.

• Preheat the oven to Gas 6 (200°C / 180°C fan).
• Cut the puff pastry sheet into 8 slices.
• Place them on a baking tray and bake as directed until golden brown and well risen.
• Meanwhile, heat the butter in a frying pan.
• Add the shallot and thyme, then fry over gentle heat until soft.
• Add the mushrooms and cook for about 5-10 minutes over medium heat, stirring occasionally to prevent sticking.
• Add the chopped garlic and cook for a few more minutes.
• Stir in the double cream and simmer until the mixture thickens.
• Season with salt and pepper to taste.
• Split the baked pastry in half horizontally.
• Spoon the mushroom mixture onto the bottom half of each puff, sprinkle with chopped parsley, and top with the pastry lid.