Kung pao & beyond by susan jung

Turn your roast into a spicy, fragrant, fuss-free masterpiece!

Enjoy these deliciously simple and quick-to-prepare recipes from Tim Wilson, founder of renowned sustainable butcher Ginger Pig, and food writer Rebecca Seal

Jamie Oliver is back and he has a new mission – to help us all eat better now, and as we grow older

One for the weekend, as this aromatic roast requires a bit of planning, but it’s worth the wait. SERVES 4 PREP 15 MINS, PLUS 2 DAYS BRINING AND DRYING COOK 2 HR ✱ 1.8kg whole duck ✱ ½tbsp fine salt ✱

INGREDIENTS 8 skin-on, bone-in chicken thighs 1 orange, zested and juiced 4 tbsp runny honey 2 tbsp dark soy sauce 2 tbsp chilli sauce, or to taste 2 tbsp rice wine vinegar 2 garlic cloves, minced 7g

Eat well for less with these low-effort, high-flavour scratch-cook dishes