Any leftover duck confit can be turned into spring rolls and I’ll freeze the jus into ice cubes (it’s a long job to make it, so I like to make the most of it).
You can fry the trimmings from the tortillas and keep them in an airtight container. They’re great as a garnish for soup or salads. Use any spare black beans for a huevos rancheros breakfast or black-bean soup.
My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.
This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.
The two sauces need to be made at least 6 hours in advance of cooking.