Score the duck breasts skin and fat to create a criss-cross pattern. Do this by running a sharp knife through the fat just until it hits the pinky/red flesh.

Mix the orange juice, segments and zest into a medium-sized mixing bowl. Add the cinnamon, soy sauce, star anise, and red wine, and set aside.

Heat 1 tbsp olive oil in a medium nonstick frying pan, over high heat.

Add the duck breasts skin side down and fry for 3-5mins on high heat until the breasts are starting to crisp. Reduce the heat and cook on the skin side for a further 5-8mins. The fat needs to melt down and brown nicely. Drain the fat from the pan and return the meat to the pan.

Add the orange mixture, 30g butter, a sprinkle of pepper, and allow the sauce to reduce for 5-8mins (do not add salt as the soy sauce should salt the meal enough). Depending on how thick your duck breasts are you may want to cook for less or more time. The texture of the breasts should be firm, yet tender and spring back slightly. If you’re unsure, take the breasts out and let them sit for 2mins before cutting and checking it’s slightly pink in the middle. If it's too rare pop it back in the pan for a few mins. You could also check the internal temperature is around 55-60°C for medium-rare.

Once the breasts are removed from the pan, allow them to rest and finish the sauce.

Increase the heat and add 100ml water to the sauce in the pan. Cook on high heat for 3-5 mins or until the water has reduced down and the sauce is thickened. Taste for seasoning, add a pinch of salt if necessary.

Keep the sauce aside and drizzle as desired.

Enjoy the duck with cauliflower mash and steamed green vegetables.

Preheat the oven to 200°C/180°C fan.

Slice the butternut squash lengthways. Using a spoon, remove the seeds and carve out a small portion of the squash like a moat to allow space for the stuffing (keep whatever you scrape out and use for mash etc).

Cover the squash with 1 tbsp olive oil and bake for 50mins

To prepare the stuffing, heat 1 tbsp olive oil in a non-stick frying pan, over medium heat. Fry the garlic, onion, and carrot for 3mins or until just softened.

Add the rosemary, sun-dried tomatoes, lentils, pesto, vegetable stock, and kale, season with salt and pepper, and cook for a further 5-8mins. Turn off the heat and add the parsley, lemon juice and mixed seeds.

Pile the lentil mixture on top of the squash in a large heap (you may find it doesn’t all fit and spills over) and serve.

Preheat the oven to 200°C/180°C fan.

To prepare the chicken, loosen the skin over the chicken breast using a knife to get between the breast meat and the skin.

To make the spice paste, combine the remaining ingredients (except the fresh coriander) in a bowl and mix well. Adjust the spice paste with more or less chilli powder to suit your tastes.

Place the chicken in a roasting tin. Rub 2-3 tbsp of the spice mix under the skin and the rest all around the chicken.

Scatter the onions around the chicken.

Cover the chicken with foil for the first 40mins of baking.

Take the foil off and roast for a further 20mins so the skin crisps up - be careful not to burn.

Garnish with coriander leaves and serve with cabbage, green beans and raita.

Preheat the oven to 180°C/160°C fan.

Heat 1 tbsp olive oil in a large casserole dish, or saucepan, over medium heat.

Fry the onion, garlic, carrots, celery, mushrooms, sage, parsley, rosemary, and lentils for 5mins and season with salt and pepper.

Add the flaxseed, breadcrumbs, oats and 2 tbsp tomato paste, leaving 1 tbsp for the topping.

Add a portion of the partly cooked vegetables to a food processor (or use a handheld blender very gently).

You want to pulse the ingredients together really lightly, in batches so that you maintain some chunk in the “dough/mixture”, you don’t want to puree it. If you end up over blending one batch of it, then you can add a small portion of an unblended batch to it.

Lightly oil a non-stick meatloaf tin with 1 tsp olive oil or coconut oil. If your tin isn’t non-stick, or if you’re not confident flipping the meatloaf out, line the tin with baking paper.

Pack the lentil mixture into the tin. Bake the loaf for 20mins. Mix the remaining tbsp of tomato paste and 1 tsp olive oil and cover the meatloaf with it. Take it out of the oven and cover with a mixture of 1 tbsp tomato paste with 1 tsp olive oil. Pop it back in the oven and cook for a final 15mins.

Allow the loaf to cool for at least 15mins before removing. If you used baking paper, pull all the edges up and lift the loaf out of the tin. If you lined the tin with oil, cover the top of the top with a large plate or cooling rack. Flip the loaf onto the rack so the bottom is facing up and then flip it again onto a plate or chopping board.

Serve the loaf with brussels sprouts, cabbage or any other favourite vegetables.

Grate the courgette, potato and onion, and squeeze out the moisture separately by placing in cheesecloth, a clean pair of tights or a tea towel. Drain extremely thoroughly.

Combine the courgette, potato, onion, and egg into a large mixing bowl. Season with salt and pepper.

With your hands, mould the mixture into 10-12 small fritter-size patties.

Heat a skillet over medium-high heat, add the oil and allow it to heat up. Once the oil is hot, place your latkes into the pan for 3-4 minutes on each side, until crispy.

Once the latkes are done, top with cream cheese or sour cream, smoked salmon and fresh dill. Serve with lemon wedges.

Preheat the oven to 180/160°C fan/gas mark 4.

Lightly butter a small oven-proof baking dish with ½ tbsp butter.

Add the cream, stock, thyme, salt and pepper, and swede slices to a large saucepan, and mix well. Bring to the boil, cover with a lid, and reduce to simmer for 15mins.

While simmering, in a small pot, add the remaining 2 tbsp butter and stir until melted, then add the leeks and a dash of water. Sweat the leeks for 5-8mins, stirring constantly so they don’t colour, or burn.

Put ⅓ of the swede mix into the oven proof dish, then ⅓ of the leeks, another layer of swede, another layer of leek, and finish with a layer of swede. Cover the top with any cream that’s left in the pot.

Cook in the oven for 15mins. Remove and sprinkle with the cheese then cook for a further 5-8mins, or until the cheese is golden brown.

Preheat oven to 200°C/180°C fan.

Take one strip of bacon and wrap around each chipolata, from one end to another and place wrapped chipolatas on a baking tray.

Mix the Worcestershire sauce and tomato paste in a small bowl, until well combined. Evenly drizzle the sauce over the wrapped chipolatas.

Cook in the oven for 25-30 minutes or until sausages are cooked all the way through and bacon is golden brown.

Serve along side a roast dinner, or serve as a starter with plenty of veg and salad.

In a large non-stick, oven-safe skillet, heat 1 tbsp butter and 1 tbsp oil. Fry the onion and garlic (if not already cooked in with the roasted veg).

Add the leftover stuffing or sausage and lightly season with salt and pepper

Add the finely diced roast veg to the pan and mash to incorporate together. Season lightly with salt and pepper.

Add 1 tbsp of butter to the top and place under the grill until golden and crispy.

Serve with fried or poached eggs.

Preheat the oven to 180°C/160°C fan/gas mark 4.

In a medium bowl, combine the oats, hazelnuts, cinnamon and coconut oil to make the crumble topping.

Place the pears, nutmeg and half a cup of water in a saucepan over medium heat. Cover the pot with a lid and allow the pears to cook for 10-15mins or until you notice them soften.

Transfer the pears to a baking dish, and break up the chocolate block and scatter over the pears. Cover with the crumble topping and bake for a further 10-15mins or until pears are cooked through and the crumble is golden brown

Meanwhile, lightly beat the mascarpone and vanilla extract with a whisk. Once cooked, divide the pear crumble on four plates and serve with a dollop of vanilla mascarpone.

Leave the dried fruit soaking in brandy, almonds, orange zest, and cinnamon overnight, or ideally for 1-2 hours minimum.

Preheat the oven to 180°C (not fan).

Core the apples by cutting or scooping out the middle inside section while leaving the apples whole.

Score a line around the middle of the apple into the skin so the apples don’t burst when cooking.

Place the apples in a baking tray that one inch deep.

Generously fill the apples with the dried fruit mixture and evenly cover with thin slices of butter on the top of the filled holes.

Pour apple juice into the base of the baking tray around the stuffed apples.

Bake for 45mins (or until puffed up). Serve with cream, if using.

Add wine, brandy, orange juice and slices, cloves, cinnamon, star anise, and maple syrup (if using) to a large saucepan. Stir briefly to combine.

Simmer the mulled wine mixture, on a medium heat until it just reaches a simmer. Do not let it bubble as that will boil away the alcohol.

Reduce the heat to low, cover, and let the wine simmer for 45mins.

Strain and remove the orange slices, cloves, cinnamon sticks, and star anise.

Serve warm topped with your favourite garnishes. We like orange slices and cinnamon sticks.