Potatoes Roasted in Duck Fat

For fluffy roast potatoes use Maris Piper or King Edwards. For firmer fleshed spuds use red-skinned Desiree. You can buy duck fat in a can from the Essential Ingredient or any good deli (or use fat from ducks if already cooking).

1.5-2kg potatoes (depending on appetites)
about 300ml duck fat
2-3 thyme sprigs or 1 large rosemary sprig, stripped & chopped
sea salt & cracked black pepper

Peel potatoes & cut into similar sized chunks, about 4-5cm.
Boil in lightly salted water for about 5 minutes, timing from when the water comes to the boil.
Drain & shake in the colander to rough up the surfaces a bit.
Meanwhile, heat fat in a large roasting pan at 190°C until it has a slight haze coming from it.
Remove the pan & carefully tip in the potatoes, turning them in the hot fat to coat. Season nicely & scatter over the herb leaves.
Roast for 25-30 minutes, turning once when they should be golden & crispy.
Spoon into warm serving dish, but don’t cover or they will go soft.

Fresh Tuna & Green Bean Stir-fry

Serves 4

300g green beans, trimmed
2 tbsp oil
600g piece of tuna, cut into small cubes
250g punnet small cherry tomatoes
16 small black olives
2-3 tbsp lemon juice
2 garlic cloves, finely chopped
8 anchovy fillets, rinsed, dried & finely chopped
sea salt & cracked black pepper
3 tbsp small basil leaves

Blanch beans in small saucepan of boiling water for 2 min.
Drain & refresh under cold water, then set aside.
Heat wok until very hot, add oil & swirl around to coat side.
Stir-fry tuna in batches for about 5 min each batch, or until cooked on the outside but still a little pink on the inside.
Add cherry tomatoes, olives & beans to wok, then gently toss until heated through.
Add lemon juice, garlic, anchovies & tuna & stir well.
Season to taste with salt & pepper.
Serve scattered with basil leaves.

Stewed Rhubarb & Apple with Roasted Chestnuts

Serves 6

1kg (1 bunch) rhubarb, trimmed & coarsely chopped
500g (about 3) golden delicious apples, peeled, cored & coarsely chopped
220g (1 cup) granulated sugar
½ tsp ground cinnamon
500g chestnuts
20g unsalted butter
1 cup double cream


Place rhubarb, apples, sugar & ¼ cup water in a large saucepan & bring to the boil, cover & cook over medium heat for 10 minutes or until tender.
Add cinnamon & cook, uncovered for 5 minutes, stirring occasionally until well combined.
Meanwhile, using a sharp knife, cut a cross in the end of each chestnut & place in a roasting pan.
Roast at 220°C for 5 minutes or until skin has softened, cool slightly, then carefully peel chestnuts while still warm.
Heat butter in a large frying pan until foamy, add chestnuts & stir over medium-high heat, for 5 minutes or until golden.
Serve stewed rhubarb & apple warm or at room temperature, with warm roasted chestnuts & spoonfuls of cream.