RUB RECIPES RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
  3. Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies.
  4. Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.
  5. Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions.
  6. When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
  7. Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
  8. Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
  9. Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
  10. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
  11. Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.

Steps:

• 1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
  2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
  3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
  4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
  5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
  6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
  7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
  8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
  9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.