This Turkish (or let’s say ‘regional’) pizza-style dish is absolutely delicious. It varies a little from country to country, but is almost always served fresh and cheaply as fast food or in restaurants alike.

The following recipe is something I made up while wanting to cook duck the ‘nice way’, but not wanting to steep it in a vat of its own grease overnight. So, I had a play with some French ideas and tried the following. It turned out very well so I thought I’d share it here for you to try yourself.

I was browsing through a ‘four ingredient’ recipe book when I stumbled upon Meatloaf. I’ve tried to make this before, but ended up with a cake of hard and dry (ruined!) minced beef. Stereotypes tell me that everyone in America loves meatloaf, so I couldn’t help but give it another chance.

Just over a month ago I decided to start making yoghurt. Everyone does something, bread, pasta etc, but I eat a lot of yoghurt and decided that I could, with practice, come to a standard as good as the top-of-the-range ones while having complete control of what goes into them.

A few weekends ago I made confit de canard (the real way) following the recipe below. It was very good, although I had the heat a little high and so the meat was a bit tougher than I’d have liked it.

I had a weekend to myself so, as usual, I spent some time experimenting in the kitchen. I made a smoothy, meatloaf and a pot au feu.