Neven Maguire - Food from the Sun

spring onion, shreds of red chilli, to garnish the rice

Barbary duck is far less fatty than traditional English duck. For a really special occasion you could even experiment with game, such as guinea fowl or pheasant, for this recipe.

Scrunch the sides of a foil circle to make a container about 12.5cm (5in) in diameter. Mix the tea, sugar and rice, pour into the foil dish and place in the base of a wok with a tight-fitting lid. Using a sharp knife, lightly criss-cross the skin of each duck breast. Brush each one all over with a teaspoon of sesame oil and arrange on a rack that will fit in the wok. Don’t yet put the rack into the wok.

Place the wok (containing the tea) over a very high heat. When the tea starts smoking, add the rack of duck breasts. Cover with the lid and leave on the heat for 10 minutes. Don’t be tempted to look under the lid as the smoke will disperse and the duck won’t cook. If lots of smoke is escaping into your kitchen, or your smoke alarm goes off, turn the heat down a little.

After 10 minutes, remove the wok from the heat but still don’t lift the lid. Let it cool for 5 minutes and the smoke to dissipate slowly, then transfer the duck to a plate and allow to cool completely. It is now smoked and just needs a final cooking.

Preheat the oven to 200°C (400°F), gas mark 6. Heat a large ovenproof frying pan over a moderate heat. When the pan is hot, add the duck breasts, skin-side down, and cook for 1–2 minutes until the skin is crisp and golden brown.

Meanwhile, mix together the hoisin, sweet chilli and soy sauce in a small bowl. Remove the pan from the heat and drain off the excess fat. Brush the fillet side of each breast with a teaspoon of the hoisin mixture, then turn the fillets over so that they are skin-side up. Transfer the pan to the oven and cook for another 5–6 minutes if you like your duck pink, a bit longer for well done.

Leave the duck to rest for a couple of minutes, then carve each breast on the diagonal and fan out on hot plates. Serve with a mound of pak choi and a bowl of jasmine rice. Scatter the rice with the spring onions and chilli shreds.

Serves 4

2 tbsp sunflower oil

2 onions, peeled and finely chopped

2 garlic cloves, peeled and crushed

2 tsp finely grated root ginger

1 green chilli, seeded and finely chopped

1 tsp garam masala

1 tsp ground turmeric

1 4tsp chilli powder

400g can of chopped tomatoes

1 tsp tomato purée

4 boneless skinless chicken breasts, cut into 2.5cm (1 in) cubes

150ml (5fl oz) double cream

salt and freshly ground black pepper

2 tbsp roughly chopped fresh coriander, to garnish

basmati rice, warmed naan bread and mango chutney, to serve

This authentic recipe from my good friend Naseem Booth is one that I return to again and again. Curries always taste better when they have been kept for a day or two. This one will keep quite happily in the fridge for two days, and also freezes very well.

Heat the oil in a large saucepan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli and cook for 1 minute, stirring.

Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato purée and 150ml (5fl oz) of water, stir well to combine, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface.

Add the chicken to the sauce with a few tablespoons of water. Slowly bring to the boil, then reduce the heat and simmer gently with the lid on for about 20 minutes or until the chicken is cooked through and completely tender. Stir in the cream and simmer gently for a few more minutes until well combined. Season with salt and pepper.

To serve, spoon basmati rice and chicken korma onto warmed plates and scatter over the coriander. Place the naan breads in a separate serving dish to pass around with the mango chutney.

Serves 4–6

1 tbsp mixed peppercorns

4 poussins, butterflied (ask your butcher or see method for instructions)

4 large garlic cloves, peeled and finely chopped

finely grated rind of 2 large oranges

2 handfuls of fresh basil leaves

4 spring onions, trimmed and finely chopped

1 red chilli, seeded and finely chopped

2 tbsp clear honey

2 tbsp fino (dry) sherry

150ml (5fl oz) olive oil

salt and freshly ground black pepper

lightly dressed green salad, to serve

8 metal skewers (23cm (9in) in length)

Poussins are the smallest type of chicken you can buy. I like them because they are tender and quick to cook but you could use any type of chicken pieces instead. As the poussin cooks it will blacken in places, resulting in a well-flavoured, crisp skin and moist, tender meat underneath.

Place the peppercorns in a small frying pan and toast for a few minutes, tossing occasionally, until aromatic. Grind to a powder in a mini blender or with a pestle and mortar, then set aside.

If your butcher hasn’t already butterflied the poussins, use poultry shears or kitchen scissors to cut each poussin down both sides of the backbone, then remove and discard the bone. Snip the wishbone in half, open out the poussin, then snip out the ribs. Turn skin-side up, and press down firmly on the breastbone with the heel of your hand to flatten out. Trim off any excess skin, wash under cold running water and pat dry with kitchen paper.

Place the garlic, ground peppercorns, orange rind, basil, spring onions and chilli in a mini blender or pestle and mortar and work into a smooth paste. Transfer to a large plastic container with a lid and add the honey, sherry and olive oil. Season with salt and pepper and stir until well combined. Add the butterflied poussins and turn to coat them thoroughly in the mixture, then secure the lid and leave to marinate in the fridge for at least 4 hours or preferably overnight, shaking the container occasionally.

When ready to cook, either preheat the grill to medium–hot or the oven to 220°C (425°F), gas mark 7. Thread two metal skewers in a criss-cross fashion through each butterflied poussin, wiping off any excess marinade. This keeps them flat during cooking – it also makes them easier to handle when hot.

Arrange the poussins on a grill pan or a large roasting tin with a wire rack, and cook for 10–15 minutes on each side until cooked through and golden brown, basting occasionally with the leftover marinade. Leave to rest for a few minutes, then remove the skewers and arrange on warmed plates with some green salad.

Serves 4

6 garlic cloves, peeled and sliced

1large shallot, peeled and roughly chopped

1tbsp minced or chopped fresh root ginger

4 tsp caster sugar

4 tbsp dark soy sauce

4 tbsp Thai fish sauce (nam pla) or light soy sauce

1 2tsp Chinese five-spice powder

8 chicken thighs, with skin

2 tbsp sunflower oil

100g (4oz)green beans, trimmed and sliced into 2.5cm (1in) lengths

275g (10oz) mixed salad leaves

1small red pepper, halved, seeded and diced

225g (8oz) cherry plum tomatoes, halved or quartered