Ingredients

2 shallots diced

1 clove garlic crushed

250ml fish stock

100g arborio rice

50g parmesan cheese grated

2 tbsp crème fraiche

100g cooked prawns shelled

50g butter

½ tsp saffron

Method

Sweat onion & garlic in butter until soft.
Add rice and coat in butter.
Gradually add fish stock ladle by ladle ensuring that the rice absorbs all the liquid after each addition.
The rice is cooked when all the liquid is absorbed & the rice is al dente.
Add prawns, parmesan cheese & crème fraiche & mix well.

Ingredients

4 duck breasts

1 large bunch of rocket

Olive oil

For the glazed butternut squash

1 butternut squash – peeled & cubed

4 large shallots – halved

200g cured bacon (blanched and cubed)

Juice of 1 orange

Juice of 1 lime

1 tablespoon of olive oil

1 tablespoon honey

50g butter

50g chopped fresh sage

50g chopped fresh thyme

Method

Place the butternut squash, shallots and bacon in a bowl. Add the orange and lime juice, olive oil, honey, butter, sage and thyme.
Season with sea salt and cracked black pepper.
Toss all ingredients together and spread on a roasting tray.
Bake in a preheated oven at 180 degrees Celsius until tender, about 15-20min.

For the duck

Place the duck breasts skin side down on a cold heavy frying pan.
Cook on a high heat until the skin is crisp (about 5 min).
Turn the breasts over and reduce the heat.
Cook for further 3-5 min for pink, longer for medium or well done.

To serve

Allow the duck breasts to rest.
Carve the breasts lengthways.
Spoon the squash onto serving plates, place the duck on top with the rocket leaves and drizzle with olive oil.

Ingredients

4x 140g Hake Fillets

1 small red pepper chopped

1 small onion peeled and diced

1 clove garlic crushed

1 small red chilli, deseeded and chopped

1 small tin chopped tomatoes

1 tablespoon tomato paste

125 ml white wine

1 teaspoon chopped oregano

4 tablespoons greek yoghurt

1 tablespoon chopped chives

4 large handfuls of spinach

Method

Heat a sauce pot over medium heat, add a little vegetable oil. Sweat the onion, garlic, peppers and chillies for 2 / 3 min. Add the tomato and paste, season with salt and pepper. Add the wine and oregano and simmer for 5 min over low heat.
Toss the spinach in a little butter over a high heat and season with salt and pepper.
Heat a frying pan, add a little oil and seal the hake for 3 mins each side, season with salt and pepper and lemon juice.
Mix the yoghurt and chives.
Place spinach on plate. Put hake on top. Spoon over sauce and a little spoon of yoghurt.

Lemon curd

3 eggs

150g white sugar

Juice of 3 lemons (keep the rind)

100g butter

1 tablespoons zest

Whisk eggs, sugar and lemon juice over a bain marie until mixture becomes thick (71 degrees Celsius). Remove from heat and pass through a fine sieve. Whisk in the butter bit by bit, add the zest, cool, cover.

Meringue

4 egg whites

220 g caster sugar

Place egg whites at room temperature into a clean dry mixing bowl. Whisk until you have soft peaks, add sugar slowly. Whisk to stiff peaks. Place in piping bag.
Spoon some of the lemon curd in glasses. Decorate with the lemon meringue, add some raspberries. Brown meringue with a blow torch.