|Sat Fat 5.3g||6%|
Ideal for the winter season, this traybake is packed full of warming ingredients and features a beautiful combination of duck, shallots and potatoes. Perfect for a night-in with family and friends.
Preheat oven to 190°C/170°C fan.
Place the raw potato wedges on a lined baking tray. Add the duck, shallots and carrots. Mix all the ingredients for the cooking liquid and pour over the top of the tray. Cover with foil and bake in the oven for an hour.
Take the tray out of the oven and remove the foil, putting it to one side. Place the tray back in the oven for another 30 minutes to crisp up the duck skin.
Remove from the oven and replace the foil. Leave to rest for 10 minutes before eating.
Top with coriander leaves to serve.
2 Rooster potatoes, cut into thin wedges
2 duck legs
10 small shallots, peeled and halved (or 1 red onion)
200g small carrots, whole
For the cooking liquid
1tsp 5 spice mix
1 star anise
1tbsp light soy sauce
2 bay leaves
1 orange, skin removed with peeler, plus juice
1 red chilli, split
To garnish, coriander
This eggy base encompasses a swell of beautiful and vibrant flavours, including feta cheese, onions, and asparagus - this is an impressive, yet easy meal to rustle up and is perfect when cooking for a number of people.
One pan Ham Hock & Kale Hash
This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
Potato farl steak sandwich with caramelised red onion and cheese sauce
Calling meat lovers everywhere! Indulge yourself in this Potato Farl steak sandwich with caramelised red onion and creamy cheese sauce. Perfect for a tasty lunchtime treat or a quick mid week meal.