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INGREDIENTS: 2 Duck Breasts (or Duck Legs) 2 Orange Kumara (sweet potato), diced 2 cups of red grapes Handful of thyme   METHOD: 1. Take the duck out of the fridge at least 15-30 minutes before cooking. Pat dry the breasts, score the skin (make shallow diagonal cuts across the width and length in a crisscross cutting through the fat but not the meat), and cover both sides in salt and pepper. 2. Preheat oven to 200 degrees celcius. 3. When the duck has rested at least 15 minutes put a pan on the stove on medium-high heat and put...

Ebly is a wheat berry that is high in fibre, protein and iron. Try this simple pudding using Ebly as an alternative to rice.

All the flavours of Coq au Vin on a skewer - the perfect summer interpretation of a classic dish. The sauce is well worth the effort.

The perfect dip to use as a spread on crackers or bread or add to a platter to wow your guests

Nothing beats a warm and hearty pasta bake on a cold winter's night. Ditch the traditional stuffed conchiglioni with tomato sauce for this decadent pumpkin, sausage and sage alternative in a pumpkin & white sauce.