Alpha Grocer Shop

Ingredients
4 thick pieces of cod fillet , about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli , (optional)
1 small k**b of butter
1 splash of milk
½ a bunch of fresh mint , (15g)
60 g rocket
extra virgin olive oil

Method
Preheat your oven to 200°C/400°F/gas 6.
Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
Deseed and finely dice the red chilli, if using.
Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Ingredients
olive oil
450 g lemon sole fillets , skinned, from sustainable sources
50 g plain flour
2 large free-range eggs
1 tablespoons sweet smoked paprika
2 large handfuls breadcrumbs

Method
Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
Cut the fish into finger-width strips. Season the flour and place it on a plate. Crack the eggs into a shallow bowl, and lightly beat. Mix the paprika with the breadcrumbs on another plate.
Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
Place them on the oiled tray and bake for 10 to 15 minutes, until golden. Serve with tartare sauce, aïoli or ketchup

Ingredients
3 sprigs of fresh rosemary
1 nutmeg
freshly ground black pepper
2 oranges or blood oranges
2 x 2 kg whole ducks , necks and giblets reserved and roughly
8 cloves garlic
3 red onions
a few stalks celery
3 carrots
5cm piece fresh ginger
½ stick cinnamon
3 bay leaves
2 kg Maris Piper potatoes
1 litre water or organic chicken stock
2 tablespoons plain flour
200 ml Port

Method
Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours pe*****te.
Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy