RECOMMENDATIONS

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• Roast crispy pork

  

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

• Rare roast duck, chicory and orange tart

  

  Matt Tebbutt’s sophisticated savoury tart, made like a tarte tartin, makes an elegant supper dish for two

• Sunday tea cake

  

  Paul Evans serves this sherry sweetened tray bake with a dusting of icing sugar and custard for a real Sunday treat