Peitos de pato - 4 to 6
Batata doce - 2 kg
Ervas aromáticas - q.b.
Sal fumado - q.b.
Sal e pimenta - q.b.
Laranjas - q.b.
Mostarda de Dijon - Opcional
Gengibre - Opcional
Bimis ou bróculos

BATATA DOCE e BIMIS
1. Cozer batatas doces com a pele.
2. Cortar em metades, juntar azeite, sal, pimenta e ervas aromáticas e colocar no forno a 200º.
3. Noutro tabuleiro, no mesmo forno, colocamos os bimis, com azeite e sal.
- Como opção podemos fazer um puré misturando, numa panela, as batatas com um pouco da gordura do pato, alho, gengibre e ervas aromáticas

PEITOS DE PATO
1. Fazer cortes na diagonal na gordura do pato, sem cortar a carne.
2. Colocar os peitos de pato com a gordura para baixo numa frigideira fria num fogo médio.
3. Mexer os peitos para que a gordura não pegue na frigideira antes de começar a derreter.
4. Ajustar a temperatura, se necessário até a pele estar dourada. (mais ou menos 10 a 15 minutos).
5. Virar o peito e cozinhar durante mais 2 a 3 minutos.
6. Remover o pato da frigideira e deixar a descansar.
7. Reservar parte da gordura, juntar um pouco de vinho para aproveitar todos os pedaços dourados que estão presos na frigideira.
8. Deixar o vinho reduzir e adicionar sumo de laranja, gengibre ralado, mostarda de dijon até reduzir e formar o molho.
9. Temperar o molho com sal e pimenta.
10. Cortar, com uma faca bem afiada, fatias finas dos peitos de pato e servir em cima das batatas doces com um pouco do molho e sal fumado.

Stock - 1.5L to 2L
Onions or shallots - 1 small
Garlic - 2 cloves
Asparagus - 500g
Rice - 400g
Wine - q.b.
olive oil - q.b.
parsley - q.b.
salt - q.b.

1. Heat the vegetable stock.
2. In another pan, sauté the finely chopped onion with olive oil.
3. When onion is caramelised, add minced garlic.
4. Add rice and give it some stirs
5. Pour over wine and stir till the alcohol evaporates.
6. Keep the pan over a medium heat and pour in one or two cups of stock stirring often, until the rice has absorbed all the liquid.
7. Continue adding stock and stirring until the rice is cooked.
8. Take the pan off the heat and add half a handful of chopped parsley leaves or other aromatic herb.

ASPARAGUS
NOTE: When the rice is 5 minutes from finishing start this process

1. Heat a frying pan with olive oil.
2. When pan is hot, add asparagus.
3. Add salt and pepper and give them a few stirs to cook evenly
4. If needed cover them and let it cook.
5. Add some herbs.

Black squid ink spaghetti - 250g
Olive oil - q.b.
Cherry tomatoes - 200g halved
Garlic - 5 or more cloves
Lemon juice and zest - 1 lemon
Shrimp or prawns - 250g
Basil/ Parsley - q.b. chopped
Carrots - 2 medium sliced
Celery - 1 stick
Onions - ½ chopped

BISQUE
1. Remove shells and heads from prawns, reserving meat. Leave tails on.
2. Heat oil in a large pan over medium heat. Add shells and heads and cook for 10 minutes until deep red brown.
3. Add chopped onions, garlic cloves with skin, chopped carrots, sliced leek, celery and bay leaves. Saute for 5 minutes or until brown, then pour rose wine to refresh the pan.
4. Add 0.75L of water and let it simmer for 30 minutes. Add more water if needed.
3. Remove from heat and strain through a fine sieve. Discard prawn shells and vegetables.
4. Bring sauce back to the boil, stir and simmer for 5 minutes until is reduced, creamer and flavours are good.
5. When the pasta is almost cooked, add raw prawns and cook until the shrimp are pink but still slightly rare.

TOMATOES
1. Slice the tomatoes in half and place them in an oven tray covered with vegetable paper. Drizzle the tomatoes with olive oil, minced and thyme, or other herb, and put them in the oven at 200 ºC for 15 minutes or more until blistered and roasted.

PASTA
1. Boil water in a pan, add salt and cook the pasta.
2. With pasta still uncooked, very "al dente" drain (reserve 1 cup of cooked water), drizzle over olive oil, and set aside.
3. Toss bisque sauce with prawns through pasta. If mixture is too thick, add a little of the cooking water to loosen.
4. Serve immediately along with tomatoes and basil.