Sticky Cola Baked Ham Serves 6-8

-2kg (approximately) gammon

-2 bay leaves

-2 Star Anise

-1.5 L cola, not sugar free

-Glaze

-75ml maple syrup

-1 tbsp wholegrain mustard

-2 tbsp soy sauce

Method:

-Rinse and dry the gammon, no need to pre soak overnight.

-Place the gammon into the removable bowl.

-Pour over the cola, this should more or less cover the gammon.

-Add the bay leaves and star anise.

-Cover and cook on Low for 8 hours or High for 6-7 hours.

-Remove the gammon carefully from the bowl, you may find it easier to tip away some for the liquid first.

-Preheat your oven to 200°c.

-Remove the top layer of rind/fat from the gammon.

-Score a criss cross pattern over the remaining fat.

-Place the gammon onto an ovenproof baking sheet.

-Mix together the glaze ingredients, spoon this over the gammon.

-Bake in a hot oven for approx 15 minutes.

-Allow to cool slightly before serving.

ORANGE CRÈME BRÛLÉE

-6 egg yolks

-75g caster sugar

-600ml double cream

-1 vanilla pod

-1 lemon, zest only

-3 oranges, zest only

-4/5 tsp demerara sugar

Method:

-In a bowl, beat together the egg yolks and sugar with a whisk.

-Split the vanilla pod and scrape the inside to remove the seeds. Pour the cream into a pan and add the vanilla pod and seeds, orange and lemon zest. Bring this to the boil and gently simmer for 2-3 minutes, set aside. Allow to cool slightly.

-Pour over the egg yolks and sugar whilst beating vigorously to make custard.

-Pour the custard through a fine sieve into a jug. With a ladle, carefully skim any foam from the surface.

-Pour the custard into ramekins and loosely cover them with foil and place them into the Crock-Pot bowl.

-Carefully pour boiling water half way up the ramekins and cook on the high heat setting for 1 hour until set.

-Remove the ramekins and allow to cool before chilling for at least 2 hours or overnight.

-Sprinkle 1 tsp of the Demerara sugar over each Brûlée, caramelise either under the grill or using a chef’s mini blowtorch.

-Delicious served with some mini shortbread and a touch of orange zest to garnish.

-Best served immediately after caramelizing its sweet, sugary surface .

DELICIOUS DUCK RAGU

-1 tbsp vegetable oil

-4 duck legs, skin on & bone

-2 red onions, diced

-1stick of celery, finely chopped

-3 cloves of garlic, finely chopped

-1-2 tsp cinnamon (optional & to taste)

-250ml red wine

-2 x 400g cans of chopped tomatoes

-1 heaped tbsp tomato puree

-1 tsp sugar

-1 chicken stock cube made into 100ml or 1 chicken stock pot

-3 sprigs of rosemary, leaves picked & chopped

-2 bay leaves

-2 tbsp milk

-600g pappardelle pasta

-parmesan,to serve handful of chopped parsley

Method:

-Heat the oil in a pan or Crock-Pot sauté pot. Add the duck and brown on all sides for around 5 minutes. Remove from the pan/pot and set aside.

-In the same pan or Crock-Pot sauté pot add the onions and celery. Fry on a medium heat of 5 minutes then add the garlic & cinnamon, if used.

-Add the wine and sauté on a high heat. Once the alcohol has evaporated add the tomatoes, puree, sugar, stock, herbs and seasoning, stir well, remove from the heat.

-Add the duck legs and sauce into your Crock-Pot bowl and cook on high for 3-4 hours or low for 6-7 hours.

-Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. Add the milk and the shredded duck back into the sauce and stir. Season to taste.

-Cook the pasta as per packet instructions and serve the duck ragu on the pasta with a generous helping of parmesan, and a sprinkling of chopped parsley.