Summers over

Summer is over. lets face it. The heating will soon be switching on in houses across the land and though we haven't seen the last of the sun it will now be low in the sky and crisp rather than bathing us in yellow warmth.

On the upside, this clearly means it's time to ditch the salad spinner and tuck into something a little more warming. Here's my vote - maybe more of an Autumn dish but a great excuse to pull out some more powerful wines to go with it.

Pan fried Duck Breast with braised Red Cabbage, apple and sultanas with Baby Roast Potatoes

50g butter
1 medium onion, finely sliced
1 dessert apples, peeled, cored and sliced
half a red cabbage, finely sliced
50g sultanas or raisins
50ml sherry vinegar
salt and freshly ground pepper

Melt the butter in a casserole dish or saucepan over a medium heat, add the onion in then add the apple and cabbage. Once softened, add the sultanas and sherry vinegar.
Place a lid on the pan and cook for an hour, until all the vegetables are tender.

Throw some new potatoes in a hot oven in a roasting dish with a little oil for 45 minutes, season your cabbage to taste with salt and pepper, replace the lid and continue to cook until the cabbage is tender and all the liquid has evaporated.

Now pan fry your duck breast, skin side down with salt and pepper but no oil since the fat on the duck will baste the breast as it cooks. Don't move the duck in the pan until the skin is well cooked and turn to finish for a few minutes in the pan. Let the duck rest for a few minutes before serving. No cooking times for the duck I'm afraid as it all depends on it's size and your preferences.