Fragrant Duck Rice Wraps with coriander and orange sweet chilli sauce

200g roasted duck meat, shredded (or pan fry and cook lean duck breast, slice on the diagonal)

1 teaspoon finely grated ginger

1 teaspoon freshly chopped coriander

¼ teaspoon garlic

Method

Simply marinade the duck in the herbs and set aside.

Sauce

125 g white sugar

300 ml fresh orange juice (or simply use your own, this sauce can be made to ‘match’ your dish)

1 teaspoon each fresh chilli, crushed lemon grass, minced ginger and half teaspoon minced garlic

Juice and zest of one lime

Method:

Simply place these ingredients in a saucepan and bring to the boil.  Allow to reduce until a thick syrup forms.  Remove from heat and cool.

You will also need:

6 Rice paper sheets

1 bunch rocket or watercress

Cucumber batons, red onion, julienne of vegetables etc.

To Roll: Soak each rice sheet in warm/hand-hot water until soft and transparent, remove from water and place on board or counter. Place some of the duck, watercress/rocket and cucumber in the middle of the paper making up about a tablespoon of filling.  Fold as per demo.  Serve with the sweet chilli dipping sauce…delicious!

This is the perfect way to use up leftovers such as roast beef, roast chicken as there are so many ways to serve these up…..do it your own way!  And always remember to match your flavours!

Garlic and herb baked Camembert served with rosemary water biscuits

This is a gorgeous and glamorous take on the everyday cheeseboard. Baking Camembert with garlic and herb infuses it with the most amazing flavours, and melted cheese is always a favourite! These gorgeous home-made water biscuits are totally delicious and so easy to make. You can also use this baked cheese as a topping on a gorgeous steak or grilled chicken breast for something refreshingly different.

1 round camembert

Half teaspoon each freshly crushed garlic and rosemary mixed to a paste together.

Garnish with fresh sprigs of rosemary and roasted whole garlic

Simply brush/rub the camembert in the garlic and herb paste and bake for 8 minutes in a hot oven until it has puffed up and the cheese is oozy and melting. Serve with the water biscuits.

To make the water biscuits:

Mix together 100g plain flour to a dough with about 20-30ml water just to make a smooth dough. Add quarter teaspoon of Gourmet Garden or freshly chopped rosemary and mix to make a smooth dough. Use some extra flour and knead the dough until smooth and until it no longer sticks to your fingers. Take a teaspoon full of the dough, roll into a little cigar, and then roll out until long and thin and place on a baking sheet. Bake for about 8-10 minutes until just slightly brown and brittle. Serve immediately or store in an airtight container.