The Romesco sauce is the star element of this dish - a Catalan sauce traditionally made with a red pepper, tomato and nut base. In this recipe, we have chosen to use hazelnuts, a version that we love to cook as the perfect accompaniment to roast chicken and a simple green leaf salad.
Chicken breast dusted in smoked paprika and roasted in the oven. Served with a classic blended Spanish sauce of red peppers, tomatoes and hazelnuts and a leafy green salad.
A feast for duck lovers. Learn different methods of cooking the duck including the different offals such as the liver and heart. All served with crushed minted celeriac and peas, a sharp apple sauce and a madeira jus.