With a change in season comes a switch in produce, flavours and, inevitably, recipes. Here, Ryan Anderson, our Head Chef of 76 Dean Street in London, gets ready for autumn with three hearty recipes, including roast duck, caramelised figs, and heirloom carrots, all served on our new Lawson stoneware collection, which is inspired by similar tableware found at Soho Roc House in Mykonos. The Lawson range, crafted in Portugal, is hand-finished with a reactive glaze that creates variations in colour and texture, making each piece one of a kind.
Roast duck breast, beetroot, heirloom carrots and nasturtiums
Serves one
Ingredients
1 medium duck breast
30ml olive oil
1 large red beetroot
1 baby beetroot
4 baby carrots
8 nasturtium leaves
Sea salt
- Quick chicken jus:
1 large white onion, diced
½ bunch of thyme
2 cloves of garlic, minced
20g demerara sugar
10ml olive oil
Large splash (around half a glass) of red wine
500ml high-quality chicken stock
Sea salt
Method
1. In a dry pan, on a medium/ low heat, render down the fat on the duck breast by placing it skin-side down in a pan. Discard the excess fat as it renders down. Set the duck breast aside.
2. Heat the oven to 110°C/ 230°F and roast the large red beetroot, baby beetroot and baby carrots in olive oil and sea salt. After 35 minutes (or until tender), remove the baby beetroot and carrots. Cook the remaining large beetroot for another 15 minutes or until tender. Peel and halve both beetroots while warm.
3. While the beetroot and carrots are cooking, make the quick chicken jus. In a saucepan or saute pan, sweat the diced onion with sprigs of thyme, the garlic and the demerara sugar in olive oil and sea salt.
4. Add the red wine and cook until it's reduced by half. Then, add the chicken stock and cook over a high heat for around 20 minutes, or until reduced by 70%.
5. Season the jus with table salt to taste. Pass the liquid through a sieve and set aside.
6. Turn up the oven to 180°C/ 350°F. Once it's up to temperature, place the duck breast in the oven for around six minutes for medium rare, or nine minutes for medium.
7. Plate the duck breast with the beetroot and carrots, and finish with a few spoonfuls of the hot chicken jus over the top. Garnish with nasturtium leaves.
Caramelised figs, goat’s cheese, blackberries, and sunflower seeds
Serves one
Ingredients
4 figs
20ml honey
50g goat's cheese
100g rocket
40g sunflower seeds
1 tsp smoked paprika
1 tsp cumin
Handful of mint, leaves picked
60g fresh blackberries, halved
Olive oil
- For the dressing
20ml olive oil
10ml lemon juice
Large pinch of black pepper
Large pinch of sea salt
Method
1. Preheat the oven to 180°C/ 350°F. Slice the figs in half and cook down in a pan (medium/ high heat) with the honey for five minutes.
2. Remove the figs from the pan and allow to cool slightly.
3. Crumble the goat's cheese and set aside.
4. Toss the sunflower seeds with 10ml of olive oil, the smoked paprika and the cumin. Roast the seed and spice mix in the oven at 180°C/ 350°F for six minutes or until fragrant.
5. Whisk together the lemon juice, olive oil, black pepper and sea salt to make a dressing.
6. Toss figs, goat's cheese, sunflower seeds, rocket and dressing together. Finish with fresh mint and blackberries.
Roast heirloom carrots, whipped feta, pomegranate and sunflower seeds
Serves one
Ingredients
250g heirloom carrots
10ml olive oil
20g feta
20g chervil, leaves picked
50g spiced sunflower seeds
30ml pomegranate molasses
10g parsley, leaves picked
10g black pepper, freshly cracked
Sea salt
- For the whipped feta
60g feta
20ml warm milk
- For the spiced sunflower seeds
40g sunflower seeds
1 tsp smoked paprika
1 tsp cumin
Method
1. Roast the carrots in the oven at 180°C/ 350°F with sea salt and olive oil until tender. Set aside to cool.
2. While the carrots are cooking, crumble the feta and set aside. Place the remainder of the feta into a blender with warm milk and blend until creamy and light.
3. Toss the sunflower seeds with 10ml of olive oil, the smoked paprika and the cumin. Roast the seed and spice mix in the oven at 180°C/ 350°F for six minutes or until fragrant.
4. To build, spread the feta mixture onto a plate. Top with the carrots, crumbled feta, pomegranate molasses, herbs and black pepper.
