Asian style duck glazed with plum

and soy

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serves 2

Ingredients

For the duck

2  duck breast, skin on

salt and freshly ground black pepper

2 tbsp honey

1 tbsp Cherry Yorkshire Drizzle Balsamic Vinegar

2 tbsp soy sauce

1 tsp Yorkshire Drizzle Smoked oil

2 plums, stone removed, chopped

pinch dried chilli flakes

To serve

Your favourite selection of salad leaves or noodles

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Method

Score the skin of the duck breast with a sharp knife and season all over with salt and freshly ground black pepper.

 

Place the duck breast skin-side down into a cold frying pan. Turn on the heat and bring up to a medium heat - this will allow the fat to render. Fry the duck for 10-12 minutes, draining off the fat into a bowl from time to time.

 

Turn the duck breast over. Add the honey, oil, balsamic vinegar, plum and chilli to the pan and simmer until slightly reduced, adding a splash of water if necessary. Cook the duck breast for another 2-4 minutes, or until cooked to your liking.

 

To serve, place your salad leaves or noodles onto a plate, top with the duck breast and drizzle over the pan juices.

Salmon Skewers with oriental glaze

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serves 4

Ingredients

For the glaze

100ml/3½fl oz soy sauce

2 tbsp honey

2tbsp Fig & Orange Balsamic Vinegar

6 spring onions, finely chopped

2.5cm/1in piece fresh root ginger, peeled, julienned

4 x 150g/5¼oz salmon fillets, cut into cubes

freshly cooked rice, to serve

handful flaked almonds, toasted

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Method

Heat the soy sauce, sugar, honey, balsamic, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. 

 

Meanwhile, preheat the grill to high.

 

Strain the glaze mixture through a sieve into a bowl.

 

Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. 

 

Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.

 

Serve the salmon yakitori with rice and sprinkle over the flaked almonds.

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Chorizo & Chickpea Salad

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serves 2-3 as a side dish or tapas

Ingredients

200g Chorizo cut to pound coin size

400g canned chickpeas

2 Tbsp Yorkshire Drizzle Cumin & Coriander Oil

2-3 roasted red peppers from a jar

50g feta cheese (crumbled)

Cracked black pepper

Course Sea Salt

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Method

Heat up the oil and gently fry the chorizo for 5 minutes

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Add the chickpeas including 1 tablespoon of water from the can

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Simmer for 5 minutes, then remove from the heat allowing to reach room temperature

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Transfer to a serving bowl and add the roughly chopped pepper

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Season with black pepper and a generous sprinkling of course sea salt

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Chill in the refrigerator for 1 hour

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Thats it!

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