Recipes

Rolled pork loin and belly stuffed with prunes and walnuts, rolled and roasted with a crispy crackling on the outside. The roast is delicious warm served with roasted potatoes, and leftovers are great as cold cuts.

A classic pineapple jewelled ham gets a tropical upgrade with a spiced pineapple, mango and apricot jam glaze. Both the rind and hock can be reserved in the freezer for pea and ham soup in winter.

Fresh duck breasts smoked to perfection on a barbecue using tea leaves and brown sugar, it couldn’t be easier. Served with a smashed garlic cucumber salad and an Asian dressing (such as Birch & Waite or Chang’s Crispy noodle dressing). Duck is a red meat so unlike chicken it can be enjoyed slightly pink.

Crusty on the outside and succulent in the middle, a delicious easy roast lamb leg, served with roasted potatoes, asparagus, peas, baby spinach, lemon and mint. Leftover sliced lamb goes well in sandwiches with mayo (such as Good Fat Aioli ) or relish (such as Tracklements Fresh Mint Jelly) the next day.