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A hearty autumn feast from one of our chefs

Get ready for autumn with three seasonal recipes from our 76 Dean Street Head Chef, Ryan Anderson

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.

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