The Stillhouse in Moira shares a favourite recipe

The Stillhouse is ownedby Dromore couple Stuart and Barbara Hughes, who also distil their own craft spirit Ruby Blue.

Why not put your cooking skills to the taste and see if you can rustle up this tasty treat?

For honey and soy glaze

50g egg yolk

125g honey

95g ketjap manis

Heat the honey and ketjap manis in a pan to combine then let cool slightly before slowly adding the mixture to the egg yolk while whisking.

Set aside for later use

Fondant potato

Two medium maris piper potatoes

50g butter

Two cloves of garlic

Thyme

Rosemary

Salt and pepper

Chicken stock

Olive oil

Cut both ends off the potatoes and peel.

Put the oil in a pan, add the potatoes and fry until golden brown on both sides, add the butter, herbs and garlic.

Add the chicken stock and simmer for 25 minutes.

Duck breast

Two duck breast

20g butter

Garlic

Thyme

Olive oil

Pre heat the over to 180 degrees

Trim some of the fat off the duck breast and score the skin.

Season with salt and pepper then place skin side down in a cold pan with a little oil.

Slowly bring the pan up to temperature rendering down the fat.

Once the fat has rendered and the skin is golden brown flip over and sear the sides and bottom, add the garlic and Thyme cook for two minutes then transfer to the oven for four-eight minutes

Remove from the heat and rest for six - eight minutes.

Kale

Butter

Salt

Pepper Olive oil

And the oil to a hot pan, saute the kale and add the butter and season well.

Serve up and enjoy!