Whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce

Although duck can take strong flavours sometimes it’s best just to keep it simple, as James Martin proves with this delicious roast. Ingredients For the whole roasted duck 1 whole duck, trimmed and wings removed …

Roasted quail with wild mushrooms, kale, fondant potatoes and a tarragon and Madeira sauce

A rather impressive, yet not so difficult, dinner for two. Quail is strongly flavoured, rather like duck, but low in fat like chicken and quick to cook. Ingredients For the fondant potatoes 4 large potatoes, …