This is a duck dish that tasted great, but I had trouble naming. Hence, it becomes Duck + Roots, but it's a lot more than that. This one is a recipe, but I'd encourage you to take it, twist it, make it your own. If it gives even the smallest piece of inspiration, then it is mission accomplished. Ingredients: 1 Duck Breast 1 Bulb of Fennel 6 Multi-Coloured Baby Carrots, peeled 1 Large, Orange Sweet Potato 1 Red Onion 4 Cloves of Garlic Powdered White Pepper 100ml Oat cream (or

Scones that have got a good whack of fat in them, because, if you're going to treat yourself, do it properly. The idea here is having an acidy hit from the sour cream, and a slight increase in baking soda to take advantage of that for awesome rise and fluffiness. Ingredients 350g Plain Flour, plus extra for dusting 2 tsp Baking Powder 1 tsp Baking Soda 90g Butter, cubed 3 tbsp Caster Sugar 120ml Whole Milk, warmed to room temperature 2 Large Tbsp Sour Cream A pinch of Salt 1

A nutty spin on standard Kedgeree. A few familiar ingredients, and a few new ones as well. Ingredients 1 1/2 Cups of Black RIce 3-4 Lime Leaves 1 Bay Leaf 3-4 Curry Leaves 1 1/2 Tsp Turmeric 1/2 Tsp White Pepper 1 Thumb Crushed Ginger 3 Cloves of Garlic, Minced 1 Onion, finely sliced, 1 Sweet Red Pepper, minced 2 Fresh Green Chillies Pinch of Saffron (6-7 threads) Small bunch of Coriander, stalks minced Flat leaf parsley 2 Lemons 6 Quail Eggs Hot Smoked Salmon (or other fish)