Honey roasted duck with mushroom sauce

I haven't done what I would call a 'proper recipe' in a while and with a holiday coming up i've got my chef's hat on and have been cooking a plenty...

Duck is my absolute favourite meat when eating out. Occasionally I'll have it as a treat at home and this is an easy adapted BBC food recipe and also 'guest-impressive' main to do yourself. 

Serves 2 takes 30mins from prep to table.

2 duck breasts (skin on) bring them up to room temp before cooking
1 tbsp oil
2 tbsp clear honey
1tsp chinese 5 spice

75g unsalted butter
1/2 white onion
75g mushrooms (wild are best, if you can get them!)
1tsp lemon juice
75ml stock
1tsp tarragon 
1/2 tsp bisto/gravy granules

Spinach and carrots to serve

Score the skin on your duck and season with salt and pepper

Heat your oil in a pan on a high temperature and place the duck in the pan skin side down. Cook on high for about one minute.

Turn over and sear other side for another minute. 

Turn the heat down slightly (still hot) and put the breasts skin side down again for a further 7 minutes (this should be now pink) and flip over again if needs be till cooked how you like it.

Mix the honey and 5 spice powder in a bowl till runny, set aside.

Once the duck is cooked, rest for 5+ minutes (start your sauce) in a warm place and brush with the honey mixture.

(cook carrots and spinach now)


Melt the butter in a lidded pan and add the onions and salt.

Once softened (but not browning) add the mushrooms, tarragon and lemon juice and cover to cook for 1 minute.

Add the water and bring to a boil then adding the gravy granules, season with salt and pepper.

Divide between two plates and spoon the mushroom sauce around.

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Korean BBQ Shredded Chicken...

Sunday brunch is my staple TV foodie fix and Sunday's recipe this week was a mouth watering 'Korean shredded chicken'.

Super easy, super tasty and therefore perfect for yesterday evening's 'Monday bank holiday blues'.

You will need for 6 ppl:

For the Chicken

  • 2 onions, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp chilli flakes
  • Zest and juice of 3 limes
  • 100ml white wine vinegar
  • 2kg whole chicken
  • 12 flour tortillas (smaller sized ones)

For the BBQ sauce

  • 2 tbsp Korean chilli paste or hot chilli paste
  • 3 tbsp soft light brown sugar
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar

For the pickle
  • 100g caster sugar
  • 150ml rice vinegar
  • ½ head of white cabbage, very finely shredded
  • 2 carrots, very finely shredded
  • cucumber, deseeded and very finely sliced
  • Pinch of chilli flakes

Preheat the oven to 180°C/. 

Toss the onion, garlic, chilli, lime and vinegar together, in an oven proof dish and sit the chicken on top. Cover completely with foil and roast for about 90 minutes.

To make the pickle, heat the sugar and vinegar together until the sugar has dissolved. Stir the cabbage, carrots, cucumber and chilli flakes into the liquid. Ideally chill the pickle for an hour.

To make the BBQ sauce, whisk all the ingredients together.

When the chicken is cooked, remove from the oven, uncover and shred into the liquid in the tray.

Pile up the chicken, BBQ sauce and pickle in a flour tortilla, and wrap up to serve.

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New upcoming UK Artist: Antony Raine

I have recently been downloading and updating my playlists so I am not constantly playing Hotel Costas/Buddah bar and the likes when people are over... occasionally I stumble across absolute gems and find myself playing these over and over again. I had the privilege of meeting (over supper) our newest up and coming star...ANTONY RAINE. 

Not only is he super talented in both writing songs and playing guitar, he has a fantastically unique voice and is one of the most genuine guys you could come across. His EP is out this week (Friday) and can be pre ordered on iTunes.  The full official press release is below.

Already nicknamed the 'modern day Springsteen' by BBC radio 2 Antony's debut EP 'Farewell to Arms' is set for release on iTunes tomorrow. 


'A modern day Springsteen' Jeff Smith [Head of Music, BBC Radio 2]

Wow. This is Brandon Flowers meets Bruce Springsteen’ Gareth Emery [UK’s no.1 DJ]

A rare find of a talent, rooted in wordsmiths of the past from Dylan to Hemingway’ Patti Dahlstrohm [Legendary 1970’s songwriter]

'Farewell to Arms' is a powerful and poetic collection, written during his time serving as an officer in the British Army. 

The single ‘Desperate Times’, with its anthemic chorus and belting production, has been a BBC Introducing favourite, whilst the entire EP is set for BBC Radio 2 support.

Raine’s voice is powerful, raw, and full of the colours of the stories he tells, and it is stories rather than songs that embody this modern classic. From the spine tingling falsetto on ‘Silhouettes’ (my fave), leaves us wondering who is the girl ‘with flowers in her hair,’ to the raw belted emotion of ‘Desperate Times’, it is no surprise he has been likened to iconic modern day vocalists such as Brandon Flowers. ‘Farewell To Arms’ itself is a reference to Hemingway, and Raine subtly weaves references to war poets and writers throughout his debut, with the mastery of a true songwriter.

Raine will headline the stunning London venue St. Pancras Old Church on 30th August to celebrate the release of ‘Farewell To Arms’, in association with | | @AntonyRaine
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Claude's Kitchen...another outstanding visit

This is about my 5th visit to my favourite local (other post here) and each time the menu surprises me with new ingredients and combinations. This weeks menu is as follows:

I can honestly say I feel very lucky to have a place such as this on my doorstep and Miss S.S's and I's supper last night was again, second to none! The freshest ingredients are used to create weekly changing, delicious and inspiring dishes. FYI (but SSHHHHHH or it'll get too busy) on Tuesday's they 'test out' their menu to visitors and therefore do 2 courses for £16 or 3 for £20 which is an absolute bargain.

Home made bread and butter
Beetroot Variations – Horseradish – Red Grape – Watercress
Radish – Apple - Nectarine – Spinach – Sweet Pickle Yoghurt
Black Olive – Tomatoes – Heritage carrot - Thyme
Anchovy – Runner Beans – Spicy Pear – Pumpkin (which on this evening due to availability shortage was celeriac mash)
Every single dish was outstanding. We stuck to 2 courses and had some of their delicious house rose. Portions are spot on and you leave feeling 100% satisfied and most definitely wanting to go back.

Claude's Kitchen on Urbanspoon

Square Meal

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Chosen Bun - burger delivery SW6

Opened now a month or so this Fulham delivery burger joint has got us locals excited... very excited! 

The clever guys behind the brand have found the ultimate travel blanket to help keep your burger, fries and side in perfect condition by inventing innovative packaging that also looks pretty cool too.

We ordered online, within ten minutes the uniformed delivery guy was passing over the grub through our own front door... Ten minutes is pretty much a record in itself for food delivery, if you ask me, but burgers like these, that aren't in a restaurant, are most definitely in a league of their own. 

The menu is written in a 'tongue and cheek' tone, honouring their team by naming foods after them, hence the funny spelling...

Our 'Chosen Ones' consisted of (warning there's a lot of food, and no, we didn't eat it all in one swoop):

The Viking, The Shoveman, Onyeung Rings, Mark and Cheese bites and Belgians (these come free with the burgers for a limited about of time...). We decided on sharing an Oreo milkshake, which Mr D insisted on finishing (despite being stuffed) it was THAT good!

The 'Viking' burger consists of: Beef patty, caramelised red onion and garlic chutney, lettuce, American cheese, ketchup, mayo and Nicks pickles. All these can be customised in a clever drop down menu, so you can have your burger exactly how you want it...this was delicious, lip smackingly so, a little over done for me but who's to complain when you haven't lifted a finger in the kitchen?! Other blogs seem to have a decent med-rare burger which is the norm... The beef patty is succulent, prime Scottish beef with Welsh Wagyu fat to keep it super tasty, the other ingredients (despite the 1/2 mile journey) kept perfectly fresh and the garlic chutney, cleverly put at the bottom of the burger is delicious and acts as a barrier to stop the juices running into the bun - clever!!

The 'Shoveman' burger is made up of: Beef patty, caramelised red onion and garlic chutney, lettuce, cheddar cheese, Shoveman sauce, smoked streaky bacon and Nicks pickles. The smokiness of the bacon is the main flavour which was delicious with the chutney and another juicy patty. Shoveman sauce is (from what I could tell) a glamorous 'burger sauce', making this meaty delight my winner out of the two. 

The triple cooked 'Belgians' are crispy, golden and fluffy inside - seriously, seriously good chips. 

The 'Onyyeung rings' were again a triumph, coated in a crunchy breadcumb jackets. These travelled perfectly and no one died a slow, soggy death. 

'Mark and cheese bites' were, filling, crispy, oozy, yummy little things that are a firm bloggers favourite!! 

Oreo 'Moonshake' was so good i'd go out of my way en route back from work just to have one of these!!

Fancy a night in with no cooking? Live in the Fulham vicinity? If your answers 'yes' to both of these then you need to order a Chosen Bun delivery right now... 

647 Fulham Rd, London, SW6 5PU.
0207 731 2411 (12PM-12AM)

Chosen Bun on Urbanspoon
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