Sample Recipies

Here are some of our favourite recipies, so that you can give them a try.

Crispy Duck

Ingredients (Serves 4)

  • 4 Duck portions, skin on
  • 2 tsp salt
  • 2 tsp arrowroot
  • 300ml orange juice
  • 250g seedless black grapes, halved
  • 2 small oranges, washed and thinly sliced for garnish


  • Preheat the oven to 230°C
  • Sprinkle the duck portions with the salt and place on a rack in a roasting pan and cook for 35-40 minutes.
  • Transfer the duck to a warming drawer until ready to serve.
  • Meanwhile blend the arrowroot with the orange juice in a pan.
  • Bring to the boil and then stir in the grapes, until warmed through.
  • Transfer duck portions to plates and pour over the sauce.


Ingredients (Serves 16)

  • 12 Tbsp olive oil
  • 1.5kg boned and skinned chicken thighs, cut into pieces
  • 6 cloves of garlic, peeled and chopped
  • 3 large bunches of spring onions, finely chopped
  • 1kg basmati or Patna rice
  • 2 tsp ground saffron
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • 300g carrots, cubed
  • 500g peas
  • 6 pints fresh (live) mussels scrubbed and bearded (see box)
  • 600g king prawns
  • 2 red peppers deseeded and diced
  • 500 g of Chorizo sausage sliced thinly
  • Chicken stock500 g of Chorizo sausage sliced thinly
  • Salt and black pepper to taste


  • In a large paella pan heat the oil and fry the chicken pieces until golden
  • Add the garlic and spring onions
  • Measure the rice by volume in a jug and then add it to the pan
  • Stir for two or three minutes until the rice is glistening (do not let it stick to the pan)
  • Add double the volume of chicken stock as of rice, using the same jug to measure
  • Stir in the saffron and herbs and simmer for 25 minutes
  • Add the vegetables and Chorizo sausage
  • Place the cleaned mussels and prawns on top of the rice.
  • Cover loosely and steam over a medium to low heat for five to seven minutes until the mussels have opened.
  • Stir the mixture gently, season and serve in the paella pan

Preparing the Mussels

  • Check that all the mussels are closed. Give any that aren’t a gentle tap and discard those that don’t close, along with any that are cracked or damaged
  • Scrub the mussels well with a stiff brush under cold, running water to remove any barnacles. Pull away the tendrils or ‘beards’ from the sides of the shells.
  • Cook the mussels according to your recipe and discard immediately any shells that have not opened up

Stuffed Peppers

Ingredients (Serves 15)

  • 15 red peppers
  • 1.5kg minced pork
  • 3 large onions
  • 18 soft prunes
  • 3 Bramley apples
  • 3 large eggs
  • 250g shredded suet
  • 3 teaspoons fresh chopped sage
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon coarse ground black pepper

Preparation of Peppers

  • Boil a large pan of water.
  • Cut peppers in half and remove all seeds, stems and yellow bits with grapefruit spoons or melon baller.
  • Place half peppers in boiling water for 3 mins, then take out and leave to cool.
  • Spread olive oil over baking tray and place peppers insides upwards, lying close together.

Preparation of Pork and Apple Stuffing

  • Chop onions finely and soften in frying pan with knob of butter. Add nutmeg, cinnamon, prunes, and chopped sage.
  • Peel and core apples and cut into quarters. Keep in water till ready to grate.
  • Add coarse ground pepper and salt and mix all ingredients thoroughly.
  • Use hands to make 30 meat balls.
  • Place one meat ball in each half pepper and press gently to fill pepper.
  • Drizzle olive oil all over.
  • Bake in oven at 180°C for 45 mins.

Banana Split

Ingredients (Serves 1)

  • 1 small banana
  • 1 Tbsp demerara sugar
  • 3 – 4 fresh raspberries
  • Plain dark chocolate
  • 1 scoop vanilla ice cream
  • 1 tsp Rowse creamy fudge dessert sauce
  • A blob of whipping cream
  • ½ Tbsp toasted chopped hazelnuts


  • Preheat oven to 180°C
  • Place one banana, sliced longitudinally, with cut sides up, on a flame proof baking tray.
  • Sprinkle the cut sides of the banana evenly with the brown sugar, pressing lightly to avoid lumps.
  • Using a culinary blow-torch, melt the Demerara sugar on the banana until the sugar is dark brown and bubbling.
  • Transfer banana halves to a dessert plate. Add 3 or 4 raspberries. Grate chocolate over the top.
  • Place the ice-cream on and drizzle the fudge sauce over.
  • Whip the whipping cream until it JUST holds its shape and place a small blob on top and finish off with a sprinkle of the hazelnuts.