Category: Main Course

Sliced orange honey duck with orange segments, thyme and rice.

Orange Honey Duck

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What you’ll need

  • Oven
  • Hob
  • Frying pan large enough for the duck breasts
  • Oven dish
  • Heatproof mat
  • Serving spoon
  • Chopping board
  • Knife
  • Kitchen roll
  • Measuring teaspoon
  • Kitchen scales

Before you start

Ingredients

For 2 servings. Tick off ingredients as you go.

  • 2 x Duck Breasts (Duck fillets also work)
  • 3 Oranges
  • 120g Honey
  • 4-5 Thyme Sprigs
  • 2 Cloves of Garlic Or 1/2 teaspoon of granulated garlic (cloves are better but granulated garlic works)
  • Salt
  • Pepper

How to make it

Allow about 5 minutes to prepare and 25–30 minutes to cook, plus 5 minutes resting.

  1. Prepare the duck

    Pat both sides of the duck breasts dry with kitchen roll. Score the skin without cutting all the way through to the meat.

  2. Prepare the oranges

    Peel and segment 1 orange. Zest, peel and juice the remaining oranges. Set aside the juice and orange segments.

  3. Crisp the skin

    Place the frying pan over low-medium heat. Season the duck with salt and pepper, then place it skin-side down in the pan with no oil. Cook for 6–8 minutes, or until the skin is crisp and golden. Pour off excess fat, turn the breasts over and sear the meat for about 30 seconds.

  4. Transfer to the oven

    Place the duck skin-side up in the oven dish. The original method gives 5–8 minutes in the oven, but its oven temperature still needs confirmation before following this step.

  5. Make the orange sauce

    Return the frying pan to low-medium heat while the duck is in the oven. Add the honey, orange juice, zest, garlic and half the thyme. Reduce the sauce by about half until it starts to thicken. Add the orange segments and simmer until loosely sticky. Set the pan aside on a heatproof mat.

  6. Glaze and finish

    Remove the duck from the oven and generously glaze the skin with some of the sauce. The original method returns the breasts to the oven for about 5 minutes, depending on how well done you like them; duck fillets may need only another 2–3 minutes. The unconfirmed oven temperature also applies here.

  7. Rest and serve

    Allow the duck to rest for 5 minutes. I like to slice it and serve it over rice, with the sauce drizzled over the top.

Paprika-roasted chicken breast with carrots, parsnips, leeks and courgettes.

Roasted Chicken & Veg

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What you’ll need

  • Oven
  • Chopping board
  • Sharp knife
  • Foil
  • Two baking trays
  • Measuring teaspoon

Before you start

Ingredients

Tick off ingredients as you go.

  • Chicken (breasts or whole chicken)
  • Carrots
  • Parsnips
  • Leeks
  • Courgettes
  • Paprika
  • 2 teaspoons thyme
  • Olive Oil / Salt / Pepper

How to make it

Allow about 5–7 minutes to prepare and 45 minutes to cook when using chicken breasts. A whole chicken needs its own adjusted cooking time.

  1. Prepare the oven and chicken

    Preheat the oven to 180°C. Score the chicken, coat both sides with paprika and lightly season with salt. Place it in a baking tray covered with foil.

  2. Prepare the vegetables

    Peel the carrots and leeks, then cut the carrots, leeks and parsnips into small chunks. Place them in the second baking tray.

  3. Season the vegetables

    Lightly coat the vegetables with olive oil, salt, pepper and 2 teaspoons of thyme.

  4. Roast and add the courgettes

    Place everything in the oven. After about 20 minutes, add chopped courgettes to the vegetable tray and return it to the oven for another 25 minutes. Stir the vegetables occasionally.

  5. Check and serve

    After a total of about 45 minutes, check the chicken is thoroughly cooked before serving. Adjust this timing for the chicken you are using, particularly a whole bird.

Salmon & Anchovies

Salmon & Anchovies

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What you’ll need

  • Hob
  • Pan
  • Oven
  • Baking tray
  • Measuring tablespoon
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 4 frozen salmon fillets (the method below uses frozen fish)
  • 200 g frozen green beans
  • Olives
  • 2 Tablespoons Olive Oil
  • Lemon Juice
  • Basil (fresh or dried)
  • 1-2 tins of anchovies
  • A pinch of salt and black pepper

How to make it

Allow about 5–7 minutes to prepare and 25 minutes to cook, subject to the frozen fish pack’s instructions.

  1. Prepare the oven and beans

    Preheat the oven to 180°C. Boil water in the pan, then turn off the hob. Soak the frozen green beans in the water for around 3–4 minutes.

  2. Prepare the salmon

    Place the frozen salmon fillets on one side of the baking tray and cover with lemon juice.

  3. Add the beans and anchovies

    Drain the green beans and place them on the other side of the tray. Mix the anchovies, olive oil and herbs with the beans.

  4. Bake

    Place the tray in the centre of the preheated oven and cook for about 25 minutes. Adjust the cooking time to the frozen salmon pack’s instructions.

Golden baked turkey burger patties with chopped herbs and spring onion.

Turkey Burgers

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What you’ll need

  • Chopping board
  • Sharp knife
  • Mixing bowl
  • Oven
  • Baking tray
  • Burger press
  • Measuring teaspoon
  • Measuring tablespoon
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 400g Mince Turkey
  • Spring Onion
  • 1 Garlic Clove – Crushed
  • 1 Teaspoon Olive Oil
  • 1 tablespoon Basil
  • 1 Tablespoon Parsley
  • 2 teaspoons of tomato puree
  • A pinch of salt and black pepper
  • 2 tsp chilli powder (optional)

How to make it

Allow about 5–7 minutes to prepare and 25 minutes to cook, depending on burger thickness.

  1. Prepare the oven and onions

    Preheat the oven to 170°C. Chop the spring onions into very small pieces.

  2. Mix the burgers

    Mix the turkey mince, spring onions, crushed garlic, basil, parsley, tomato purée, salt and pepper in the bowl. Add the optional chilli powder if using and mix well.

  3. Shape

    Use the burger press to shape the mixture into burgers and place them on the baking tray.

  4. Bake

    Place in the centre of the preheated oven and cook for about 25 minutes. Adjust the cooking time for the thickness of the burgers.

Turkey Bolognese

Turkey Bolognese

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What you’ll need

  • Wok
  • Hob
  • Spatula
  • Measuring teaspoon
  • Measuring tablespoon
  • Measuring cup
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 400 g turkey mince
  • 2 tbsp of Mix Herbs
  • 3 tbsp of Turmeric
  • Leeks (Frozen)
  • 90g Tinned/Normal/Frozen Mushrooms
  • 1 Chopped/crushed Garlic Clove
  • 3 tsp Tomato Puree
  • 2 tsp Salt
  • Pepper
  • 1/2 – 1 cup of water (note: the more water added the more the flavour is diluted)

How to make it

Allow about 1–2 minutes to prepare and 17–25 minutes to cook.

  1. Heat the vegetables

    Preheat the wok over medium-high heat. Cook the leeks and frozen or fresh mushrooms over high heat for around 4–5 minutes.

  2. Add the turkey

    Add the turkey mince and stir until it is sealed on the outside.

  3. Season

    Add the salt, pepper and turmeric and mix.

  4. Make the sauce

    Add the tomato purée, a small cup of water, the chopped garlic and a sprinkle of mixed herbs. The ingredient list allows ½–1 cup of water; more water dilutes the flavour. Adjust water and tomato purée according to how much sauce you want and how thick you like it.

  5. Finish cooking

    Cook for around 8–10 minutes, adjusting the cooking time for the sauce consistency.

Turkey Kebab

Turkey Kebab

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What you’ll need

  • Chopping board
  • Sharp knife
  • Mixing bowl
  • Oven
  • Baking tray
  • Measuring teaspoon
  • Measuring tablespoon
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 400g Mince Turkey
  • 80g Spring Onion
  • 3 large tbsp Turmeric
  • 2 tbsp Sumac (+ more for serving)
  • 4 large tsp Tomato Puree
  • 2 tsp Salt

How to make it

Allow about 5–7 minutes to prepare. Cooking takes 30–35 minutes for a 1–2 cm layer; the original range is 30–45 minutes depending on thickness.

  1. Prepare the oven and onions

    Preheat the oven to 170°C. Chop the spring onions into very small pieces.

  2. Mix

    Thoroughly mix the turkey mince, spring onions, turmeric, tomato purée, sumac and salt in the bowl.

  3. Fill the tray

    Spread the mixture in the baking tray to an even thickness.

  4. Bake

    Place in the centre of the preheated oven. A 1–2 cm layer takes about 30–35 minutes; thicker kebabs take longer, within the original 30–45-minute guidance. Adjust the timing for thickness.

  5. Finish and serve

    Sprinkle more sumac over the cooked kebab, cut it into strips and serve with rice.

Thin-crust pizza topped with tuna, anchovies, melted cheese and mixed herbs.

Pizza

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What you’ll need

  • Chopping board
  • Cheese grater
  • Baking tray
  • Knife
  • Oven
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • Gluten Free Pizza Base (OR gluten free pitta bread)
  • 125g Hard Goats Cheese
  • Mixed Herbs
  • Tomato Puree
  • Toppings Of Your Choosing (I used Tuna and Anchovies)

How to make it

Allow about 5 minutes to prepare. The baking time needs confirmation; see the cooking note below.

  1. Prepare the oven and base

    Preheat the oven to 200°C. Spread tomato purée evenly over the gluten-free base. Gluten-free pitta bread also works: leave it whole and put the toppings on it without cutting it open.

  2. Add toppings

    Sprinkle the mixed herbs over the base, grate the cheese over it and add your chosen toppings. I used tuna and anchovies.

  3. Bake using the original guidance

    Place in the centre of the preheated oven. The original method gives around 15–20 minutes, with about 19 minutes for pizza bases and 15–16 minutes for pitta bread. This differs from the original summary; the cooking-time note above remains unresolved.

Chicken korma with tender chicken pieces and leeks in a creamy coconut sauce.

Chicken Korma

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What you’ll need

  • Chopping board
  • Sharp knife
  • Wok
  • Hob
  • Measuring teaspoon
  • Measuring tablespoon

Before you start

Ingredients

For about 4 servings. Tick off ingredients as you go.

  • 400 g chicken breast
  • 3 tablespoons chicken korma paste (I use Patak’s Korma Spice Paste)
  • 400 ml coconut milk
  • Frozen leeks, to taste
  • 2 teaspoons tomato purée
  • 2 tablespoons olive oil

How to make it

Allow about 4 minutes to prepare and 21–23 minutes to cook.

  1. Prepare the chicken

    Dice the chicken breast. Heat the 2 tablespoons of olive oil in the wok over medium-high heat.

  2. Cook the leeks

    Add the frozen leeks and cook for 4–5 minutes.

  3. Sear the chicken

    Add the chicken and cook over high heat for around 7–8 minutes, until seared on the outside.

  4. Add the sauce ingredients

    Reduce the heat to medium. Stir in the 400 ml coconut milk, 3 tablespoons of korma paste and 2 teaspoons of tomato purée.

  5. Simmer and finish

    Cook for about 10 minutes, stirring regularly, until the sauce thickens and the chicken is thoroughly cooked.