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CHRISTMAS FOR TWO

Peachy Italian salad

6tbsp balsamic vinegar
1tbsp clear honey
2 large,ripe peaches,halved and stoned
15g butter,melted
125g pack mozzarella,drained and cut into 4
2 slices of prosciutto,cut into halves
sprigs of basil,to garnish

For the dressing,simmer the vinegar and honey in a pan for 3-4 mins until thick and syrupy.Taste-if its still a little vinegary,simmer for 1-2 mins more.Lay the peach halves face down on a baking sheet.Brush with butter and cook under a preheated grill for 3-4 mins.Turn over,brush with butter and cook for 2-3 mins more.Put 2 peach halves on each plate.Top each half with one slice of mozzarella and half a slice of prosciutto,then sprinkle with warm dressing and garnish with basil sprigs.

Duo of duck breast with an orange and cherry sauce

2 pack duck breast
15g butter
1 shallot,finely diced
zest of 1 clementine,plus the flesh ,peeled and chopped
4tbsp fresh orange juice
3tbsp cherry jam
fresh orange slices,to serve

Season the duck.Put into a cold frying pan,skin-side down.Turn up the heat to medium and cook for 5-6 mins or until skin is crisp,spooning away the fat as it renders out.Then cook on the other side for 4-5 mins,depending on how you like it.Lift onto a hot serving plate,cover with foil and a clean towel to keep warm,and set aside to rest.Melt the butter in a pan and gently cook the shallot for 2-3 mins until softened.Add the zest,chopped clementine and orange juice.Simmer for 1 min until it starts to thicken.Stir in the cherry jam and cook for a further 1 min,or until it becomes thick and syrupy.Cut the duck into thin,even slices and arrange on a plate.Serve with the sauce and orange slices.

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125g swede,cut into small cubes
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100g great scot dried green lentils
few sprigs thyme
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CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.