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1 duck with giblets, weighing approximately 5-6 lb (2.25-2.75 kg), salt and freshly milled black pepper, 1 heaped teaspoon fine-cut Seville orange marmalade, 2 tablespoons port, 3 tablespoons port
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100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
8 very lean and meaty veal knuckle slices. cut to about 4cm thick, 2 tablespoons olive oil, 40 grams tomatoes. peeled. seeded. and chopped, 40 grams carrots. diced, 40 grams diced onion (if you dice the onion very fine it will virtually melt leaving just the flavour)
450 grams filleted and skinned haddock, or you can use whiting, pollack, or cod, 4 large raw tiger prawns, peeled and deveined, 300 grams potatoes, peeled and chopped for boiling, 2 fresh bayleaves or 1 dry, 2 sprigs fresh parsley
50g butter, 1 Medium Onion finely chopped, 2 cloves of garlic (crushed), 2 cups of Arborio Rice, 350ml dry white wine
250 grams medium size shrimp / prawns. peeled and deveined. in Palm Springs we used rock shrimp, 8 cups chicken stock. for this dish freshly made stock is best, 2 tablespoon olive oil, ½ cup Dry White Wine, 120 grams unsalted butter. divided
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