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4 wild duck, jointed into legs and half crowns, 8 tbsp confit salt, (see Cook’s note below), 100 g duck fat, 1 carrot, roughly chopped, 100 ml water
1 1/2 tsp cumin seeds 1? tsp coriander seeds 2 tbsp olive oil 4 boneless chicken breasts 2 shallots (or 1 small onion), chopped 250g baby button mushrooms, halved or left whole salt 125ml white wine 1-2 tbsp harissa (depending on how hot you like it) 600ml hot chicken stock fresh parsley, chopped Harissa is a hot sauce or paste made with chillies, garlic, cumin, coriander, caraway and oil., Spicy Chicken with Harissa and Mushrooms
10 ripe vine tomatoes, halved, 3 garlic cloves, thinly sliced, 1 red chilli, de-seeded and roughly chopped, 50g St Helen's Farm goats' butter, melted, 1 tablespoon balsamic vinegar
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2kg Pork shoulder, Garlic salt, Celery salt, Mustard powder, Paprika powder
225g tinned kidney beans, or 225g dried kidney beans 1 red onion, peeled and chopped 1 red pepper, deseeded and roughly chopped 100ml olive oil 2 garlic cloves, peeled 2 small dried chillies 400g can peeled plum tomatoes 3 tbsp red wine vinegar 1 tbsp sugar For the Pico de Gallo: 1 red chilli, deseeded and diced 5 vine-ripened tomatoes, deseeded and chopped 1 red onion, finely chopped Juice of 1 lime 1 pack of coriander, ½ chopped 4 wheat tortillas 4 large eggs 140ml carton soured cream to serve Salt and freshly ground black pepper, Allegra's Feast - Huevos Rancheros
1 Fish Stock 2 teaspoons sweet pimenton Coarse salt 4 tablespoons good Spanish extra virgin olive oil, plus more if needed 6 large prawns, heads and shells on 2 small lobsters, split in half lengthways (cut through the eyes first – the quickest, supposedly most humane way to kill a lobster) 11/2 large onions, peeled and diced 1 red pepper, seeds and stem removed, cut into 2.5cm pieces 3 cloves garlic, peeled and finely chopped 400g Bomba rice (I strongly recommend using Bomba rice if you can find it, but white risotto rice will work just fine too.) 1 dozen small clams, scrubbed 2 fillets flat white fish (such as sole), cut into 5cm wide pieces 2 tablespoons roughly chopped fresh parsley 2 lemons, cut into wedges, for serving, Gwyneth Paltrow's seafood paella, spanish mama style
2 ½ cups chopped cooked chicken (about 12 ounces), 6 cups chopped Cos (romaine) lettuce or use a good mix of salad leaves, 2 medium size tomatoes, peeled and chopped, 1 medium cucumber, peeled, seeded and chopped, ½ cup finely chopped red onion
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