Delight Foods

Ingredients
100 g vermicelli
2 courgettes
2 tomatoes , roughly chopped
½ a bunch fresh coriander , (15g) roughly chopped
1 small preserved lemon , (or ½ a homemade preserved lemon), finely chopped
1 pinch ground cumin , plus a little extra
1 teaspoon sweet paprika , plus a little extra
1 teaspoon ground ginger , plus a little extra
2 teaspoons harissa
2 x 300 g dorade, or other large fish such as sea bass, snapper or cod , from sustainable sources, ask your fishmonger, scaled, fins cut off, cavity cut open and cleaned
olive oil
1 large handful small raw peeled prawns , from sustainable sources, ask your fishmonger

Method
Preheat your oven to 200ºC/400ºF/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes. Add the chopped tomatoes, coriander, preserved lemon, cumin, sweet paprika, ground ginger and 1 teaspoon of harissa. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside.
Place the fish on a large chopping board and score the skin every 2cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining teaspoon of harissa with 1 teaspoon of olive oil and rub half of it into the fish, making sure it gets into the cuts you’ve made. Turn the fish over and repeat on the other side.
Spoon two-thirds of your vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish, and gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of your fish, pushing it right in – don’t worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through.
To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp dressed green salad.
PS Any leftover vermicelli will be delicious the next day as a cold salad.

Ingredients
1 x 250 g free-range duck breast
2 rashers of higher-welfare smoked streaky bacon
2 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
1 x 560 g jar of white beans
100 g spinach

Method
Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.

Ingredients
1 x 1.6kg whole duck
2 heaped teaspoons Chinese five-spice powder
1 clementine
6 fresh bay leaves
GRAVY
1 bulb of garlic
2 carrots
2 red onions
3 tablespoons plain flour
100 ml Marsala
1 litre organic chicken stock

Method
Preheat the oven to 180°C/350°F/gas 4.
Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies.
Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.
Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions.
When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.