Duck Breast served on a bed of Puy lentils, sage, mushroom and spinach with plums & clementine’s
Serves two

  • 2 x Duck breasts
  • 2 x Puy lentil (Bijoux), 250g (500g total) OR 2 x Tinned French lentils (drained), 400g (800g total)
  • 1 x stick celery (finely sliced)
  • 8 x sage leaves (destalked) + chopped finely
  • 2 x garlic cloves (crushed)
  • Pinch of white pepper
  • 2 x shallots (large) (sliced)
  • 8 x cherry tomatoes, quartered
  • 1 x handful of fresh spinach
  • Ground black pepper to taste
  • 2 x tsb olive oil

For the duck: 

  1. Pre-heat your oven to 180*C/Heat the Flavorstone pan to a high heat until hot!! 
  2. With a sharp knife slice gently diagonally the fat 
  3. Place the (room temperature) duck breasts “fat side” down into the pan 
  4. Sear the breasts “fat side” down for a minute and a half/till beautifully brown 
  5. Flip the breasts over and “seal” the underside and sides of each 
  6. Place in the oven for a further 10-15 minutes depending on how well you like your duck done 
  7. Don’t forget to allow 0-5 minutes post cooking for the meat to rest before serving 

For the bed of lentils: 

  1. Heat the oil in the pan 
  2. Add the shallots, celery, mushrooms, garlic and sage and cook until just starting to soften 
  3. Add the lentils and tomatoes and continue to cook until heated through. Finally add the spinach and allow this to wilt 
  4. Serve with a few segments of clementine, some plum … and the duck breasts sliced on top

Fillet steak/Sirloin steak served with sweet potato fries, wilted spinach and beef tomatoes
Serves two

  • 8oz Fillet steak
  • 10/12oz Sirloin steak (bone in if possible)
  • 3 x sweet potatoes (cut into chip slices, skin on)
  • 2 x handful spinach (washed + dry)
  • 1 x beef tomato (sliced in half)

  1. Preheat oven to 180*C if …… / Heat the Flavorstone pan on a high heat until the pan is hot 
  2. Place whichever “room temperature” steak you have selected into the pan 
  3. Allow the steak to sear until beautifully golden on each side then continue to cook to your desired level 
  4. Remove from pan and allow to rest 
  5. In the meantime deep fry the chips in the oil in the basket of the pan or oven bake at 180*C for 20-25 mins 
  6. For the tomatoes “seal” these off cut side down in the pan on a high heat then transfer to the oven with the chips (if baking for 10 minutes) 
  7. Wilt the spinach at the end for 2 mins

Spinach + Cheese Omelette
Serves one

  • 3 eggs (room temperature)
  • Small amount of favourite cheese
  • Small amount of spinach
  • Small knot of butter

  1. Heat the pan on a medium to high heat 
  2. When the pan is hot, pop the butter in to melt (“for flavour”) 
  3. Whisk your eggs and add the cheese, mix thoroughly. Season 
  4. Pour the eggs and cheese into the pan 
  5. Allow to seal and brown, then flip 
  6. Add the spinach, and as this wilts, fold the omelette over and serve

Salmon and Goji Berry Curry with Bulgur Wheat

  • 60g Bulgur Wheat (dry weight)
  • 2 x salmon fillets, cut into chunks
  • Freshly chopped coriander
  • ½ tsp cumin seeds
  • 2 tsp Goji berries
  • ½ tsp mustard seeds
  • 1 clove of garlic
  • ½ tsp of fennel seeds
  • ½ tsp turmeric
  • ½ tsp coriander seeds
  • 1 tsp curry leaves
  • 1 tsp olive oil
  • ½ tsp chilli chunks
  • 3cm chunk of ginger finely grated
  • 200ml water
  • 6 tsp tomato puree
  • Pomegranate, Rocket & Watercress to garnish

  1. Prepare the Bulgur wheat by cooking in 3 x the amount of fresh cool water on a medium heat until all the liquid is absorbed 
  2. On a medium heat warm all the seeds until they are warm and begin to pop 
  3. Add the turmeric, garlic and ginger. Once these are warm, incorporate the Goji berries, curry leaves, chilli and tomato paste. Then add the water. Once the mixture has …. and is …. gently add the salmon carefully, cook for a further 3-5 minutes then serve with the Bulgur wheat

Serves four

  • 1 tbs olive oil
  • 1 Egg (room temperature)
  • 2 x small courgettes sliced into small chunks
  • Small head of broccoli chopped small
  • 1 red pepper sliced
  • 1 yellow/orange pepper sliced
  • 2 red onions sliced
  • Fresh spinach
  • Small quantity of your favourite cheese
  • Mixed herbs
  • Salt and pepper to season

  1. Preheat the oven to 180*C 
  2. Rub your Flavorstone pan with a small amount of olive oil 
  3. Whisk the eggs (room temperature) 
  4. If you like soft broccoli precook or simply add all the remaining ingredients in the pan and mix together 
  5. Place in the oven and bake for 40 mins