Venison wellington



For the pancakes whisk together the flour, eggs and milk and season with salt and freshly ground black pepper. Heat the oil in a frying pan then pour in a ladle of the batter. Swirl the batter around the pan to make a thin pancake and cook until bubbling. Flip the pancake with a palette knife, cook for one more minute, then transfer to a warmed plate. Repeat with the remaining batter; you will need six pancakes in total.

For the venison, trim the meat and keep any trimmings.  Wrap in clingfilm and roll into a tight cylinder, leave to chill for at least half an hour. When ready to cook remove from the fridge and allow the meat to get to room temperature.  Heat the olive oil in a large frying pan, season the venison with sea salt and freshly ground black pepper and sear in the hot pan until browned all over. Remove the meat from the pan and leave to rest.

Melt the butter in the frying pan and gently fry the mushrooms until golden-brown. Leave to cool slightly, then chop finely and set aside.

Add the shallots and garlic to the pan and cook gently until soft, but not brown. Add the chopped mushrooms and turn up the heat. Fry quickly until all the liquid has evaporated and the mixture is dry and begins to take colour. Season to taste with salt and freshly ground black pepper, then remove from the heat and set aside.

For the sauce, heat some olive oil and butter in a pan and gently cook the onion, carrot and celery until soft but nor brown. Add the meat including any trimmings fromt he venison and brown of at a high heat before adding the wine/port and reducing to a thick syrup.  Add the chicken stock and ketchup and reduce again until you have reduced by 2 thirds.  Strain the sauce and place in a saucepan, place on a medium heat and whisk a knob of butter through the sauce.

Preheat the oven to 180C/350F/Gas 4. Lay the pancakes out, overlapping them slightly so that there are no gaps, then spoon half of the mushroom mixture on top. Place the venison on top of the mixture and spread it with the remaining mushroom mixture. Trim the edges of the pancakes, then wrap the whole parcel up tightly.

Roll out a rectangle of pastry large enough to wrap the venison and about 3mm/⅛in thick. Place the venison in the centre of the pastry. Brush the edges of the pastry with the beaten egg and milk then pull the sides of pastry up to seal the venison in a parcel. Place the parcel on a non-stick baking tray, brush with the remaining beaten egg and milk, then bake in the oven for 30 minutes until the pastry is golden-brown and the meat is cooked through.

Rest for 10-15 minutes before serving.

Duck spring rolls


  • 2 Large duck legs (approx. 500-600g)*
  • 2 tsp Salt
  • 2 tsp Ginger, grated
  • 100g Peanuts, roasted and roughly chopped
  • Half a cup coriander leaves, roughly chopped
  • 8 Spring onions, finely sliced
  • Spring roll wrappers
  • 300ml Soy sauce
  • 50ml Cider vinegar
  • 50ml Runny honey
  • Groundnut oil for deep-frying


Put the duck legs into a pan, cover with water, add the salt and bring to the boil. Simmer for 60 minutes. Remove from the heat and leave the meat to cool in the liquid. remove and discard the skin, then take the flesh off the bones and shred finely.
Mix the shredded duck meat with half the ginger, all of the peanuts, the coriander and the spring onions then taste for seasoning.

To make the spring rolls:
Fill a deep baking tray (or something similar) with warm water from the tap. Fold a clean tea towel in half and lay it on a worktop. Place a spring roll wrapper in the water and let it soften for about 15-20 seconds until pliable. Transfer to the tea towel and place 2 tablespoons of the duck mixture in the bottom half of the wapper. Starting with the edge nearest to you, roll it up, tucking in the sides as you go. Place on a tray lined with cling film. Repeat this process until all the filling is used up.

To make the dipping sauce:
Put the remaining ginger, the soy, vinegar and honey into a pan. Simmer to reduce by half. Strain into a bowl.

To cook the spring rolls:
Deep-fry in groundnut oil in batches until golden.

Duck salad with hazelnut dressing


  • 50g Hazelnuts, roasted
  • 25g Sultanas
  • 200g Celeriac
  • 1 Large Cox’s apple
  • Salt and pepper
  • For the dressing:
  • 3 tbsp Groundnut oil
  • 3 tbsp Hazelnut oil
  • 1 tbsp White wine vinegar
  • 2 tsp Sherry vinegar
  • A squeeze of lemon juice


Make the dressing:
Put all ingredients in a small jar, cover and shake well to blend. Set aside until ready to use (shake again before using).

Chop the hazelnuts roughly and set aside.

Preheat the oven to 200C. Score the skin on the duck breasts and season.

Place the duck breasts, skin side down in a dry pan over a medium heat. Bring up to heat and allow to brown for about 12 minutes, checking to ensure the skin does not brown. Turn them over and cook for 1 minute before transferring to the oven to finish off cooking – another 6 minutes or so depending on the size of the breasts. You want the meat to be quite pink and juicy. Rest the duck meat for at least 5 minutes befroe cutting it.

While the duck is cooking, peel and finely shred the celeriac (you cannot do this ahead of time as it will discolour). Core and thinly slice the apple, leaving the skin on. Mix the celeriac and apple with the sultanas, most of the hazelnuts (keep some for the top) and half of the dressing. Place an equal amount on 4 serving plates.

Thinly slice the duck, on the diagonal and arrange some on each plate on top of the salad. Add any duck juices to the remaining dressing and pour this over the duck. Sprinkle over the remaining hazelnuts and serve at once.

Venison Au Poivre


  • 1 loin of venison (about 1kg)
  • Black pepper
  • 125 ml double cream
  • 60ml Brandy
  • 2 shallots very finely chopped
  • Serve with mash and green beans


The venison loin will be quite soft, a bit like liver, so place it in cling film and roll it tight to get good shapes for the steaks. Refrigerate for an hour or so.

Grind alot of black pepper and some salt onto a large plate. Finely chop the shallots and set aside. Remove the loin from the cling film and cut into four steaks. Coat the steaks in the black pepper and then add to a hot frying pan with a little oil. Fry the steaks to order (this will depend on thickness but treat them as you would a fillet steak)

Remove the meat from the pan and set aside, return the pan to the heat and add the shallots. Fry on a medium heat until soft then add the brandy to deglaze. Turn the heat down a little and add the cream and check for seasoning.

Serve the steaks with mash and your choice of vegetable and the pepper sauce.

Roast duck breast with juniper gravy


  • 2 Duck Breasts
  • 600ml Chicken Stock
  • 6 Juniper berries
  • 6 Peppercorns(pink, green and black)
  • 10g cold unsalted butter, cubed
  • 3-4 handfuls spinach, wilted ( to serve – optional)


Heat the oven to 200C. Put a small roasting tray in the oven to heat up.

Put the stock in a small pan. Slightly crush the juniper berries and add them to the stock along with the peppercorns. Simmer over a medium heat until reduced by two-thirds.

Prepare the duck: score the fat on easch breast by cutting across it with a sharp knife, taking care not to cut through to the meat. Season with salt. Put a heavy frying pan on the hob over a medium heat. Add the duck breasts to the pan, skin side down. Allow to sear for 10 minutes or so on a medium heat until nicely brown and a lot of fat has been released. Turn the breasts over and cook for 1 minute. Remove the duck from the pan and tranfer to the pre-heated roasting tray. (You can keep the fat for roasting potatoes). Roast in the oven for 6-10 minutes, depending on the size of the breasts – it should still be pink. When cooked, remove from the pan and leave to rest for 5 minutes.

While the duck is resting, finish the sauce. Strain the sauce into a jug and discard the berries and peppercorns. Return the sauce to the pan and return to the heat. Add the butter a cube at a time and whisk into the sauce. Taste and adjust seasoning if necessary.

To serve, slice each breast into 6 slices on the diagonal and serve on a bed of wilted spinach. Spoon over the sauce.

Thai Red curry duck

Thai Red curry duck

First make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so.

Heat up a wok and open the coconut milk, don’t shake the can before doing this.

A the top of the can there should be the coconut cream, scoop this off and add to the wok. The cream will start to bubble, keepstirring so it doesn’t burn.

As you cook it oil will be released, this will only take a coupleof minutes. Keep the heat high and add about 3 tbls of paste and cook this off for a few minutes until the paste is softened. Now add the meat and turn the heat down a little, also stir in the chillies and the fish sauce and the lime juice.

Cook for about 10 – 15 mintutes, if you need more fluid add some of the water that is left in the coconut milk can.

Turn the heat back up and add the palm sugar, the best way to do this is to rub it gainst the side of the pan so it melts as it goes in. Test for seasoning, the curry should be spicy and sweet and salty and sour all at the same time.

If it is missing any of these flavours then simply add more chilli, palm sugar, fish sauce, or lime to adjust, be bold and you’ll get the hang of it. This balance is vital for most Thai curries.

Serve with rice and naan bread.

Duck with star anise and ginger


  • 8 large duck pieces (legs, breast etc) on the bone
  • 2 tbsp groundnut oil
  • 2 onions
  • 6 large cloves garlic
  • 2 tsp ginger, grated
  • 8 spring onions
  • 2 tbsp palm sugar
  • 500ml chicken stock
  • 125ml rice wine
  • 3 whole star anise


Preheat oven to180C. Warm the oil in heavy casserole dish then lightly brown the duck pieces.

Peel and roughly chop the onions. Lift the duck out onto a plate. Add onions, turn heat down and let them cook, stirring occasionally, until soft and sweet.
Peel garlic and slice thinly then stir into the onion as it cooks. Add ginger, stir in, then cut spring onions into short lengths and add them too.

Leave everything to soften for a few minutes, then stir in palm sugar, chicken stock, rice wine and star anise. Season with black pepper and salt, then bring to the boil.
Let the mixture boil for a good minute, the return the meat and any juices to the pot. Cover and transfer to the oven for an hour and 15 mins.

Check the duck for tenderness. It should be soft but not falling off the bone. Check seasoning then lift onto plates and spoon over sauce.
Serve with bowls of white fluffy rice.

Duck with madiera sauce


  • 4 duck breasts
  • Madeira sauce:
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 bay leaf
  • a few sprigs of thyme
  • 1 garlic clove, peeled
  • About 100g meat trimmings
  • (we used stewing steak)
  • 250ml Madeira (or Marsala)
  • 150 ml port
  • 1 litre chicken stock
  • salt and pepper
  • Crushed peas:
  • 300g frozen peas
  • Small buch of mint, leaves only
  • Olive oil
  • Glazed onions:
  • 150g baby onions juice of half a lemon
  • 1 tsp olive oil
  • 20g butter
  • 1-2 tbsp runny honey
  • Celeriac puree:
  • 1 celariac
  • 20g butter
  • 100ml double cream


First, make the sauce. This can be done well ahead of time. Heat the olive oil in a wide saucepan. Add the shallots, herbs and garlic and sweat for a few minutes until softened. add the meat trimmings and fry for a few minutes until browned. Deglaze the pan with the Madeira and port and let it bubble until reduced by two-thirds. Pour in the stock and bring back to the boil. Reduce again by two-thirds or until the sauce has thickened to a syrupy consistency. Pass through a sieve into a bowl. Taste and adjust the seasoning. Set aside until required. warm through in a pan to serve.

Next, prepare the onions. Immerse them in boiling water for 1 minute – this makes them much easier to peel. Once peeled, add to a pan of boiling water and simmer for 15-20 minutes until tender. Drain and pat dry on kitchen paper. set aside until needed. When ready to serve, heat the olive oil in a frying pan. Add the onions and fry until they start to colour. Add the butter, honey, a squeeze of lemon juice and some seasoning.

The crushed peas and celariac puree can be prepared ahead of time and just warmed through when ready to serve. To make the peas, add the peas and mint to a pan of boiling water and blanch for 2-3 minutes. Drain and tip into a food processor. Add a good glug of olive oil and pulse for a few seconds until lightly crushed but not pureed. Transfer to a bowl and season to taste. set aside until required.

To make the celeriac puree, peel and chop the celeriac. Melt the butter in a large pan and add the celeriac and some seasoning. Stir over a high heat for 3-4 minutes until the celeriac is starting to soften. Reduce the heat, add the cream and cover with a lid. Cook for 15-20 minutes until it is very soft. While still hot, transfer to a food processor and blend to a fine puree. Season to taste. Reheat before serving.

Heat the oven to 200C. Put a small roasting tray in the oven to heat up.

Prepare the duck: score the fat on easch breast by cutting across it with a sharp knife, taking care not to cut through to the meat. Season with salt. Put a heavy frying pan on the hob over a medium heat. Add the duck breasts to the pan, skin side down. Allow to sear for 10 minutes or so on a medium heat until nicely brown and a lot of fat has been released. Turn the breasts over and cook for 1 minute. Remove the duck from the pan and tranfer to the pre-heated roasting tray. (You can keep the fat for roasting potatoes). Roast in the oven for 6-10 minutes, depending on the size of the breasts – it should still be pink. When cooked, remove from the pan and leave to rest for 5 minutes.

Roast duck and lychee salad


  • 2 duck legs, skin on (breasts could also be used)
  • Marinade for duck:
  • 2 tbsp ketjap manis (see Cook’s tip)
  • 1 tbsp light soy sauce
  • 1 tsp 5 spice powder
  • 4 slices ginger
  • 4 pieces of orange peel
  • Salad:
  • 15 lychees, peeled, deseeded and chopped (see Cook’s tip)
  • 3 spring onions, finely chopped
  • 1 tbsp grated ginger
  • 1 tsp deep fried garlic(sliced garlic, fried slowly in groundnut oil until golden and crispy)
  • Handful coriander leaves, chopped
  • 2 tbsp deep fried peanuts
  • Pinch of sesame seeds
  • Dressing:
  • 1 tbsp plum sauce
  • 1 tsp palm sugar
  • 1 tbsp Chinese black vinegar or balsamic vinegar
  • 3 tbsp light soy sauce
  • 2 – 3 tbsp juices from the duck


Score the skin on the duck.
Make the marinade: mix ketjap manis, soy sauce and 5 spice powder together and smear over the duck.
Place duck on a rack over a roasting tray. Tuck 2 pieces each of ginger and orange peel under each piece of duck. Roast at 190C for about 30-40 mins until cooked through and crispy. Leave to cool and then shred.

Make the dressing by combining all ingredients. It should taste salty, sweet and just a little sour.
Combine all salad ingredients (except sesame seeds) in a bowl and add duck. Dress the salad and sprinkle over the sesame seeds.

Good served with sticky rice.