Circle Food Store

Ingredients
1 x 200 g free-range duck breast
6 cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ a bunch of asparagus , (175g)
2 pak choi
1 tablespoon low-salt soy sauce
1 tablespoon rice vinegar

Method
Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Meanwhile, peel and finely slice the ginger and garlic, finely slice the chilli. Snap the woody ends off the asparagus.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Sprinkle the ginger, garlic and chilli into the hot pan and cook for 3 to 5 minutes, or until crisp, stirring regularly. Alongside, blanch or steam the pak choi and asparagus for 2 minutes.
Mix the soy sauce and rice vinegar together in a small bowl to make a dressing, adding any resting juices from the duck.
Slice the cooked vegetables in half lengthways and arrange on a serving platter. Slice the duck into thin pieces at an angle and arrange over the top. Spoon over the dressing and sprinkle over the crispy ginger, garlic and chilli, to finish.

Ingredients
6 large aubergines , (400g each)
olive oil
red wine vinegar
6 heaped teaspoons massaman curry paste
60 g honey roasted cashew nuts
6 spring onions
6 cm piece of ginger
1 x 400 g tin of light coconut milk
1 litre organic veg or chicken stock
450 g free-range egg noodles

Method
Preheat the oven to 180°C/350°F/gas 4.
Slice 3 aubergines into 2cm-thick rounds. In a small bowl, mix 1 tablespoon each of olive oil and red wine vinegar, 1 heaped teaspoon of massaman paste and a small pinch of sea salt and black pepper, then brush on both sides of the sliced aubergines. Arrange in a single layer in a large roasting tray and roast for 40 minutes.
Meanwhile, blacken the remaining 3 aubergines in a deep non-stick frying pan on a high heat, turning until charred and tender, then remove, leaving the pan on the heat. While they blacken, crush the cashews in a pestle and mortar, then put aside.
Trim the spring onions, chop the white halves (reserving the greens) and place in the pestle and mortar with the remaining massaman paste. Peel, chop and add the ginger, then pound into a paste. Finely slice the green spring onions lengthways and put into a bowl of cold water to curl up.
Halve the charred aubergines and scoop the insides into the hot pan with 1 tablespoon of oil, discarding the skins. Stir in the paste for 2 minutes, then pour in the coconut milk, stock and 1 tablespoon of red wine vinegar, and bring to the boil.
Alongside, cook the noodles according to the packet instructions, then drain and divide between warm bowls. Season the soup to perfection and ladle over the noodles, then top with the roasted aubergine slices.
Drain the curly spring onions and toss in a little red wine vinegar, then scatter over with the crushed cashews.