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Are Well We Didn't Fowl This One Up

Sage Polenta Balls
75 g Polenta

For The Batter
200 g Plain flour
1 Egg
300 ml Milk
15 ml Chopped sage
30 ml Chopped sage
Vegetable oil for frying

Nutty Pancake
1 Egg
100 g Self raising flour
300 ml Milk
50 g Shelled pistachios
15 ml Chopped parsley
15 ml Vegetable oil
15 g Butter

Spicy Duck
1 Duck breast
1 pn Ground coriander; cayenne pepper, cumin seeds, coriander seeds, cardomon pods and chilli powder.

Spicy Mango
15 ml Icing sugar
5 ml Chilli powder
1 Mango
30 g Butter

Vanilla Syrup
30 g Demarara sugar
1 Split vanilla pod
30 g Butter
15 ml Honey
15 ml Chopped basil


1 Place the polenta in a large bowl and cover with 150ml/ 1/4 pt boiling water.

2 For the Batter: Beat all the ingredients together until smooth. Once the polenta has soaked up all the water, stir through the chopped sage and shape into eight balls.

3 Heat the vegetable oil to 185c. Coat each ball evenly in the sage batter and deep fry until golden brown.


1 Whisk together the egg, flour and milk until smooth and stir in the nuts and parsley. Heat the oil and butter in an omelette pan, add the pancake mix and cook until golden on both sides.


Preheat oven to 220c/Gas 7.

1 Score the duck skin and sprinkle over the spices. Heat the oil in a griddle pan, fry the duck until brown and put in the oven until cooked through. Serve with pancakes, leek slices and deep-fried sage leaves.


1 Sieve the icing sugar and chilli powder onto a plate. Cut the mango through from top to bottom both sides of the stone. Score each half into squares through the flesh just to the skin.

2 Then turn inside out to make a hedgehog. Place the flesh side down into the icing sugar to coat.

3 Melt the butter in a shallow pan and fry the mango halves, adding any leftover chilli sugar. Cook until brown and caramelised and serve with the vanilla syrup.


1 Dissolve the demarara sugar with the split vanilla pod in 75ml/3fl oz water over a gentle heat. Once the sugar has dissolved, add the butter, honey and finally the basil. Serve warm.

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