Circle Food Store

Ingredients
50 g unsalted peanuts
3 cloves of garlic
400 g peeled king prawns , deveined
4 ripe tomatoes
groundnut oil
1-2 fresh red Thai chillies
3 limes
3 tablespoons fish sauce
runny honey
1 cucumber
650 g green papaya , (or ½ large white cabbage)
4 spring onions
½ a bunch of fresh Thai basil
½ a bunch of fresh coriander

Method
Toast the peanuts in a large dry frying pan over a medium-high heat, transfer to a bowl and set aside. Peel and finely slice 2 cloves of garlic, roughly chop most of the prawns and the tomatoes.
Return the frying pan to a medium-high heat with 1 tablespoon of oil and the garlic. Fry for 1 minute, stir in the whole prawns and fry until turning pink, then add the chopped prawns. Cook for another minute, stir in the tomatoes, then cook for 2 to 3 minutes, or until softened. Remove from the heat and leave to cool.
Deseed the chillies and peel the remaining clove of garlic, then roughly chop. Place into a pestle and mortar and pound to a rough paste. Add half the toasted peanuts and bash well. Squeeze in the juice from 2 limes, add the fish sauce and 2 tablespoons of honey, then mix well. Taste and add more lime juice or honey, if needed, then place into a large bowl.
Halve the cucumber lengthways, scoop out the watery seeds, then very finely slice with a mandolin (use the guard!). Peel and very finely shred the green papaya (or the cabbage, if using), then add to the dressing.
Trim and finely slice the spring onions, pick and roughly chop the basil leaves, then add to the bowl with the whole coriander leaves. Add the cooled prawn mixture and toss well. Roughly chop and scatter over the remaining peanuts and serve with lime wedges for squeezing over.

Ingredients
150 g unsalted butter , at room temperature
200 g plain flour
50 g golden caster sugar , plus extra to sprinkle
1 orange
50 g quality dark chocolate , (70%)

Method
Preheat the oven to 190ºC/375ºF/gas 5.
Grease a 20cm square baking tin and line with greaseproof paper.
In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!

Ingredients
2 x 150 g duck breast fillets , skin on
1 baguette
15 g shelled unsalted walnut halves
3 regular oranges , or blood oranges
30 g watercress

Method
Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
Dress the watercress with any resting juices on the board, then sprinkle over.
Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.