Stews are great for winter. They are warming and filling and left overs can be frozen for a quick weekday meal and taste even better once the flavours have been left to mature.
Either fresh sausages (1 per person, so about 4 for this recipe) or cured sausage such as chorizo or salami, cut into 2-3 cm chunks
4 slices of pancetta, diced (optional)
250 grams green lentils
1 medium onion, chopped
2 cloves of garlic, finely chopped
4 medium carrots, roughly chopped
1 1/2 pints chicken stock
2 teaspoons paprika
1 tablespoon cumin
Mixed dried herbs (or oregano)
Salt and pepper
200ml red wine (optional)
1. Fry the meat in a tablespoon of olive oil until starting to brown.
2. Add the onions and garlic and carrots and fry until almost browning but not quite.
3. Stir in the lentils and spices and allow the mixture to fully coat the lentils. You can add the red wine at this point to make it much richer.
4. Add the stock and bring to boil. Simmer for 1 hour 30 mins until completely soft.
5. Add salt and pepper to taste.
Roast duck with orange
Duck for 2-3 people
4 garlic cloves
2 large oranges
Handful of cloves
Ground mixed spice
Salt and pepper
Handful of fresh sage
1. Preheat oven to 200 degrees C
2. Place cloves into orange skin and cut into chunks.
3. Stuff the duck with oranges, galic and sage.
4. Season the skin of the duck. You can rub in some goose fat or olive oil to make the skin crispy.
5. Roast for 1 hour 1/2 or as needed for size of duck (ask butcher).
Orange and duck gravy
Using the duck fat from the roast duck, place the roasting tin on the hob. Add in juice of 1 and half oranges, salt and pepper, 200 ml of red wine, and 1 tablespoon beef or onion gravy granules. Stir well until the gravy comes together. Keep tasting and adding more or less seasoning and orange juice. The gravy should be rich and sauce like when ready. YUM
