Pancetta and Herb Stuffing


  • Heat oil and butter in a large, non-stick frying pan over medium heat.
  • Add pancetta, onion and garlic.
  • Cook, stirring often, for 10 minutes or until onion is soft.
  • Remove to a bowl.
  • Add breadcrumbs, parsley, basil, lemon rind and juice.
  • Season with salt and pepper.
  • Mix to combine.
  • Set aside for 30 minutes to cool.
  • To cook, loosely fill neck cavity of a turkey with one-quarter of the stuffing.
  • Fill main cavity of turkey with remaining stuffing.

Roast Herbed Turkey Roll with Meyer Lemon Mayonnaise


  • Preheat oven to 180C.
  • Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.
  • Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.
  • Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes)
  • Remove from oven, cover loosely with foil and rest for 15 minutes.
  • Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated.
  • Add rind, season to taste and set aside.
  • Serve sliced turkey with mayonnaise to the side.

Sage and Garlic Roast Turkey


  • Heat oven to 325°F.
  • Fasten neck skin to back of turkey with skewer.
  • Fold wings across back of turkey so tips are touching.
  • In small bowl, mix remaining ingredients except water, fresh sage and apples.
  • On rack in shallow roasting pan, place turkey, breast side up.
  • Brush with butter mixture.
  • Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Add water to roasting pan.
  • Cover turkey loosely with foil or roaster cover; roast 3 hours.
  • Uncover; roast 45 minutes to 1 hour 30 minutes longer.
  • Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.
  • Place turkey on warm platter; cover with foil to keep warm.
  • Let stand 15 minutes for easiest carving.
  • Garnish with sage and apples.

Jamie Olivers Turkey Leftover Pie


  • Add the olive oil to a deep pot and fry the bacon pieces.
  • Finely chop the dark green end of the leek and roughly chop the lighter end and rinse out.
  • Add to the bacon pieces on a medium heat and cook for 1/2 hour with lid on.
  • Add the cooked turkey.
  • Add the tablespoons of flour and cook for 1 minute.
  • Add the stock and bring to a boil them simmer for 3 mins.
  • Add the tablespoon of Creme Fraiche.
  • Remove the turkey and leek mixture from the pot into a sieve to drain the juice into a pot to use as gravy.
  • While the mixture is draining roll out the pastry.
  • Once the mixture has been drained of the gravy cover with the pastry and egg wash.
  • Cook at 180 until the pastry is golden brown.
  • Put the gravy into a dish for serving.

KK Duck Broth


  • Heat the oil in a skillet or pan.
  • Add the shallots and continue sautéing for 2 minutes.
  • Add the diced mushrooms.
  • Next add the garlic, sweet potatoes and duck stock.
  • Bring to a boil.
  • Cover and cook for about 15 minutes or until the potatoes are tender.
  • Add the milk and corn flour to the soup until it reaches whisking consistency.
  • Cook until the soup begins to thicken.
  • Add the cooked duck meat.
  • Finally add the chopped chives and crème fraîche just before end of cooking.
  • Season to taste...x

Barbecued Mustard Veal Cutlets


  • Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
  • Add the veal cutlets and toss to coat in the marinade.
  • Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
  • Preheat a barbecue grill or chargrill pan on high.
  • Remove the veal cutlets from the marinade and reserve the marinade.
  • Season veal cutlets with salt and pepper.
  • Cook on grill for 2 minutes each side.
  • Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking.
  • Divide the veal cutlets among serving plates and serve with panzanella salad.

Cassoulet (Bastardised Catalan Style)

The French are anal about this dish. They treat it like a religion. Do not dare to cook this dish unless you strictly obey the classical ingredients and ancient cooking techniques... What I cooked here isn't strictly Cassoulet according to the French. Why? Because I've got a couples spuds in it... some tinned tomatoes and I use Spanish sausages, I use tinned beans and duck, I use streaky bacon lardons instead of belly pork. I came up with this when in Prades the other week. It's in the Catalan region, so a lot of the food has a Spanish edge. Hence having the chorizo and tomato in this recipe. But you know what, this is far superior to the bland, greasy, grey traditional style cassoulet. This is vibrant, bursting with flavours, light, aromatic, slightly spicy. How all food should be. Best part? It is dead easy! Ready in an hour!!


  • Fry off the bacon lardons in a little oil.
  • Add the onions, garlic, chorizo and potatoes.
  • Fry off for a couple minutes.
  • Add the tinned tomato and the fresh thyme.
  • Season.
  • Place your duck pieces at the base of a casserole pot.
  • Pour over the contents from the frying pan.
  • Push down and flatten.
  • Finally, pour over the drained beans.
  • Pour over a table spoon or so of duck fat over the beans.
  • Spread over evenly. season again and finally sprinkle over some paprika.
  • Place, covered, in an oven at 150 degrees for 45mins.
  • Check. Should be gently bubbling. There will be a layer of clear liquid at the top. This is the duck fat.
  • If there is too much, skim it off.
  • Turn the heat up to 200 degrees, remove the lid of the dish and return to the oven for another 15mins or until the top of the beans go brown and crispy.
  • Serve with baguette.

Pheasant Casserole (Mum’s trusted recipe!)

We cooked this last night and it was so yummy - one of the best meals we've cooked for ages.


  • In casserole dish, add a small bit of butter and olive oil.
  • Add in a pack of lardons (chopped bacon bits).
  • Then sear all sides of the pheasant (about 1 minute per side) in the casserole containing the lardons, until the skin the pheasant is golden brown.
  • Add in 700mls (1.5pints) of chicken stock, 6 shallots, a dash of red wine and 2 bayleafs.
  • Season with black pepper- no need to add salt as the lardons and chicken stock will have plenty.
  • Put lid on casserole and place in oven at 180 degrees C for 1 hour.
  • Remove from oven after an hour and add about 10 unsliced mushrooms and place back in oven for a further 30 minutes.
  • Then remove from oven again, and remove pheasant from casserole dish, placing it on a carving board.
  • Add 3 tablespoons of red current jelly and 1.5 tablespoons of cornflour to the sauce to thicken it up.
  • We also baked potatoes and cooked red cabbage with it.
  • Oh my god, it was just so yummy.
  • Thanks so much to my wonderful mum Eleanor!

Smoked (or fresh) Venison Salad


This dish should be made with smoked venison haunch (leg) steaks. If you can't get them then ordinary haunch steaks cooked to medium/rare will suffice. This is a warm salad that has a definite Autumnal feel to it! Smoked Venison is amazing, and juniper dressing is the ideal twist!


  • First, cook your beets. They will take quite a while, scrub them and gently simmer them in lightly salted water.
  • Do the same with the potatoes. Try to get small, waxy new potatoes for this dish.
  • When cooked, drain and leave in the pot to keep warm (this is a warm/cold dish so no need for these to be hot)
  • Make your sauce... add all the ingredients to a small pan and gently simmer 'till volume has reduced by at least 75%.
  • You should enf up with a dark red and slightly sticky sauce. Allow to cool slightly.
  • To cook the cabbage, heat a little sunflower oil in a large pot, when hot at the cumin seeds and then a few seconds later, the cabbage.
  • Stir fry on a high heat for 2-3mins, reduce to a low heat and place the lid on the pot.
  • To Serve: Slice the beets and spuds into 1cm thick slices.
  • Carve the venison (if not smoked, fresh venison steak cooked to medium-rare) into 3-5mm thick diagonal slices.
  • Make a layer of potatoes in the middle of the plate, followed by a layer of beetroot.
  • Place the venison on top, pour over your red wine and juniper dressing.
  • Place the cabbage on the side.
  • Easy!

Smoked Duck with Noodles and Apricot Purée


A fantastic warm, fruity, crunchy tasty dish guaranteed to wow your taste buds!  This dish  is simply amazing, if you can find good quality smoked duck breasts (I smoke my own, so thats not a problem!). The rich smoky, creamy textured duck is contrasted by the deliciously fruity, spicy and piquant but yet sweet purée. The crunch of the veg completes the picture with an extra texture.

  • Start off by making the purée. Blitz the apricots with enough water to make a puree.
  • Place into a small pan and heat with the grated ginger, table spoon of the smoked chilli jelly, a good splash of soy sauce and a table spoon of dry sherry.
  • The smoked chilli jelly obviously adds a good kick to it, but the smoked flavour compliments the smoked duck.
  • Soy sauce adds seasoning and depth, making it a savoury rather than sweet puree. Season with pepper.
  • Add sugar to taste and lemon, you don't want it too sweet as the meat will be quite sweet.
  • Simmer gently for 10mins to cook the ginger and remove the alcohol from the sherry.
  • Slice all of your veg into thin match sticks, the thinner the better. Cook your noodles in boiling, salted water.
  • Drain into a colander and rinse with cold water. Heat 1tbs of oil in a wok, add the veg.
  • You can use any veg you like, and as much as you like! Stir fry on a high heat for 1 minute.
  • Add the drained noodles, stir once. Add some soya sauce and pepper.
  • Keep heat at maximum and leave about 20-30 seconds between stirring the noodles so they get a chance to crisp.
  • Turn off after 3-4mins. Serve the noodles in deep plates or bowls.
  • Quickly warm the sliced duck in the wok for a few seconds, the shorter the time the better.
  • Serve the duck on top of the noodles, drizzle over the warm apricot purée and serve immediately :-)