Duck breasts and duck legs benefit from being cooked differently, if you give it a fancy name it becomes Duck two-ways
<p>A simple sausage recipe with the classic combination of sage and pepper. Great for breakfast ... or in a casserole.</p>
<p>This is a great base recipe that you can use with whatever fish or seafood is available or you have in your freezer. It comes from Jamie Olivers book The Return of the Naked Chef</p>
Great ham for salads or sandwiches
<p>A really simple recipe for malt loaf ... and it tastes a billion times better than that rubbish from the shops.</p>
<p>Coquilles Saint-Jacques recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and onions, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.</p>
<p>''The key to this recipe is having the pan really, really hot before cooking the steak to ensure that it is well coloured on the outside but rare on the inside. If you prefer your meat more well done, cook it for longer but continue to turn it every 15-20 seconds for the duration of the cooking time.'' Heston</p>
<p>Thai Grapefruit Salad</p>
<p>Thai Pork and Prawn Pouches</p>
<p>Sweet peppers, tomatos and chillis make this a great winter warmer</p>
