Recipes 1 orange, sliced 2 cinnamon sticks 1 star anise Some rosemary sprigs 300g blackberries A pinch of sea salt Serve with Sauted greens For the celeriac mash 1 large celeriac, peeled and roughly chopped 500ml vegetable stock 200ml whole milk A large knob of butter Beetroot hummus Serves 2 Ingredients 400g tin chickpeas, drained and rinsed 4 cooked beetroot, medium Zest and juice from 1 lemon 3 tbsp tahini 3 tbsp olive oil A large pinch of Maldon sea salt 1 tsp ground cumin Top with Nigella seeds, carraway seeds Method 1 Place all the ingredients into a food processor and blitz until the elements break down and it becomes completely smooth. 2 Spoon into a serving bowl and top with a sprinkle of nigella seeds, carraway seeds, a drizzle of olive oil and a final pinch of sea salt. 3 Serve with your favourite crudites, toasted bread or crackers. Slow-cooked duck legs with blackberries, orange and cinnamon Serves 4 Ingredients 4 duck legs 5 shallots, peeled and halved 3 garlic cloves, thinly sliced 1 tbsp plain flour 250ml chicken stock 200ml red wine Method 1 Preheat the oven to 160C. Place a large casserole onto the heat. Brown off the duck legs on both sides, starting on the skin side. Once browned, remove from the pan and add the shallots and sliced garlic, frying them until they soften and start to go golden. 2 Next add the flour and cook for a few minutes until the sauce has thickened. Then add the red wine and stock, allow it to bubble and come to the boil. 3 Add the duck legs back into the casserole along with two-thirds of the blackberries, the orange slices, cinnamon sticks, star anise, a pinch of sea salt and rosemary sprigs. 4 Cover and transfer to the oven for 1 hour 30mins. Once cooked, add the remaining blackberries and serve. 5 To make the mash, add the celeriac to a pan with the stock and milk and bring to the boil. Simmer gently until the celeriac is tender. Mash or pass through a ricer and then stir through a knob of butter and a pinch of sea salt. 34 versusarthritis.org PP33-36_Inspire_Winter 2023_Recipes.indd 34 14/11/2023 12:02