Fruit

Ingredients:
* 1 kg (2 lb) good quality minced beef
* 1 onion, finely chopped
* 1 garlic dove, crushed
* 1/4 teaspoon chilli powder
* 30 blanched almonds
* oil, for brushing
* salt and pepper

Sauce:
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 500 g (1 lb) tomatoes, skinned, deseeded and chopped
* 2 tablespoons tomato puree
* 1 large garlic clove, crushed
* 1 eating apple, cored and grated
* 300 ml (1/2 pint) red wine
* 150 ml (1/4 pint) dry sherry
* 2 small fresh red chillies, deseeded and finely chopped
* 25 g (1 oz) raisins
* 1/2 teaspoon ground cinnamon
* 50 g (2 oz) stuffed olives, sliced
* 1 tablespoon chopped blanched almonds

Ingredients:
* 1 kg (2 lb) piece rump steak
* 250 g (8 oz) canned oysters in brine, drained
* 2 tablespoons lemon juice
* 3 tablespoons vegetable oil
* salt and pepper

To garnish:
* lemon wedges
* chopped parsley (optional)

Ingredients:
* 500 g (1 lb) lean beef, e.g. rump or entrecote steak
* 2 courgettes, about 250 g (8 oz), thickly sliced
* 1 small orange, cut into 8 wedges

Marinade:
* 6 tablespoons oil
* grated rind of 1 orange
* 2 tablespoons brandy
* 2 tablespoons chopped rosemary or 2 teaspoons dried
* 1 garlic clove, crushed
* salt and pepper

Ingredients:
* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper

To serve:
* orange slices
* 1 bunch of watercress, trimmed and chopped

Ingredients:
* 4 duck breast fillets
* 1 tablespoon dark soy sauce
* 2 tablespoons orange juice
* 1 tablespoon chopped tarragon
* pepper
* tarragon sprigs, to garnish

Cumberland sauce:
* 1 orange
* 1 lemon
* 250 g (8 oz) redcurrant jelly
* 6 tablespoons port
* 1 teaspoon arrowroot or cornflour
* 1 1/2 tablespoons water