Breakfast smoothie

Ingredients 1 small ripe banana about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve apple juice or mineral water, optional runny honey, to serve
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Method Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.

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MEAL,

Leftover veg & orange cake TANGARAG 4

Ingredients 200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes
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MEAL,

Carrot & tomato soup NAIZ

Ingredients 3 tbsp olive oil 2 onions, chopped 2 celery sticks, chopped 1¼kg carrots, sliced 250g floury potatoes, diced 5 bay leaves (fresh or dried) 500g carton passata 750g cherry tomatoes 2 vegetable stock cubes 1 tbsp sugar (caster or granulated) 1 tbsp red wine vinegar 250ml whole milk
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Method Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins. Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.

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MEAL,

Slow roast honey & sesame duck HUHUU 1

Ingredients For the duck 1½-2kg/3lb 5oz-4lb 8oz oven-ready duck 2 tsp coarse sea salt (see 'Try' below) 4 tbsp clear honey 2 tsp sesame seeds For the red wine sauce 125ml red wine 150ml chicken stock (or water with a small sprinkling of chicken stock cube) knob of butter
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Method Heat oven to 160C/fan 140C/gas 3. Score the duck breast skin with a sharp knife. This helps release excess fat from the skin as the bird roasts. Season the duck with the sea salt and pepper, then sit it on a rack set in a roasting tray and roast for 1½ hrs. Remove the bird from the oven and pour off the excess fat collected in the tray. Return the duck to the roasting tray, then spoon 3 tbsp of the honey over to cover the breasts and legs. Roast the duck for a further hr, basting with the honey every 10-15 mins. Sprinkle the sesame seeds on top during the final 10 mins of roasting. Once cooked, remove duck from the roasting tray, and allow it to rest for 10-15 mins. Spoon the remaining tbsp of honey over the duck as it rests. Meanwhile, make the sauce. Pour off any excess fat from the roasting tin, leaving behind a couple of tbsp of the honey and duck juices. Heat the roasting tray on top of the stove. Once the contents sizzle and become well caramelised, pour in the red wine, then boil for a few mins to reduce by about a third. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. Finish off the sauce (which is quite loose) with the knob of butter (for thicker gravy see 'Try' below). Season with salt and pepper and strain through a fine sieve, if you like. Now finsih it in style: Gary say's: I prefer to serve just the half duck on the plate. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. Drizzle any excess honey juices over and offer all accompaniments separately.

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MEAL,

Pineapple upside-down cake MUUR 1

Ingredients For the topping 50g softened butter 50g light soft brown sugar 7 pineapples rings in syrup, drained and syrup glacé cherry For the cake 100g softened butter 100g golden caster sugar 100g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs
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Method Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

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MEAL,

Coriander-baked ricotta with pomegranate molasses UDUR

Ingredients 140g ricotta, from a 250g pot, drained 1 tbsp extra virgin olive oil, plus extra to serve 1 tbsp coriander seed ½ tsp freshly ground black pepper 1-2 tsp pomegranate molasses
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Method Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in. Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust. Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.

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MEAL,

Valentine Warner HORIG

Big on seasonality, truffles and foraging for his own food, Valentine Warner's feast at Wilderness saw the barbecues full of succulent shoulders of lamb, grilling to perfection in the smoky heat. Valentine says: "I am all for barbecuing large joints such as a butterflied shoulder of lamb, but I would note here that it is important to use the barbecue lid (rather than continuing with the great British tradition of leaving it upside down in the grass full of rainwater). Cook your joint in a tray, to stop the fat igniting, and put on that barbecue lid. Use the vents to get more out of your charcoal and a gentler heat inside. "Add lots of flavour: smear the lamb with a paste of anchovies, green olives, lemon zest, garlic, rosemary, salt, oil and lemon juice before cooking. Or try ribs with a really kick arse marinade of chipotles, tomato puree, brown sugar, cloves and sherry vinegar.
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"When it's cooked let the meat rest before serving, meanwhile cook some oiled spring onions on the barbecue until charred. "I would always use charcoal over gas, as the smoke is an ingredient in itself. "Prepare one thing well in advance, such as a large potato salad."

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MEAL,