Lesley Waters’ Tenderstem gingered noodles with crispy duck - Serves 4

4 duck legs

1 tsp salt

225g medium egg noodles

1 tbsp vegetable oil

200g Tenderstem broccoli, cut into 6cm strips

1 bunch spring onions, chopped

2 large carrots, peeled and cut into very fine strips

1 clove garlic, crushed

1.25cm piece ginger, peeled and finely chopped

2 tbsp soy sauce

1 large orange, juice only

Preheat the oven to 210C, 425F, Gas 7 Using a fork, prick the duck all over and lightly rub over 1tsp salt. Place the duck on a rack over a roasting tin and cook for approx 1 hour 15 minutes until crisp and cooked. Alternatively, buy Chinese Crispy Duck Legs from the supermarket and follow the pack instructions.

Cook the noodles in boiling water according to the instructions on the packet, then drain, rinse and set to one side. Using a sharp knife and fork, pull and chop the meat and skin from the duck legs and spread out on a baking tray. Return the shredded duck to the oven to keep warm.

Meanwhile, in a large wok, heat the oil. Add the Tenderstem broccoli, spring onions, carrots and stir fry for two minutes until vegetables are just cooked but still crunchy. Add the garlic, ginger, soy sauce and orange juice, toss in the noodles. Heat through and season to taste.

To serve, toss the duck through the noodles and pile into four dishes. Scatter over fresh coriander leaves (optional) and serve straight away.

Tenderstem broccoli and sweet potato spring rolls - makes 8

200g Tenderstem broccoli stems cut in half, depending on size, to give 16 pieces

3 tbsp olive oil

125g sweet potato, peeled and very finely diced

2 small shallots, finely diced

20g blanched almonds, finely chopped

¼ tsp ground cinnamon

½ tsp ground cumin

12g currants

½ small lemon, grated zest and juice

Sea salt and black pepper

1 packet filo pastry

125ml natural yoghurt, to serve

Preheat oven to 200C/400f/Gas 6.

Parboil the Tenderstem for four minutes, drain and set aside.

Heat 1 tbsp of oil in a large frying pan and sauté the sweet potato for five minutes until almost tender. Add the shallots and almonds and cook for a further five minutes until both vegetables are soft.

Stir in the spices and cook for two minutes before adding the currants, lemon zest and juice and seasoning.

Cut the pastry into squares approx 15 x 15cms. Brush one sheet with oil and place a second sheet on top. Dot a good tablespoon of the sweet potato mixture in a horizontal line 2cm from the top and place two Tenderstem stems on top, top to tail, overlapping if necessary. Roll over and turn the edges in, brushing with oil and roll into a cigar.

Brush the top with oil. Repeat until you have eight rolls. Bake for 12-15 minutes until crisp.

Sticky roast chicken with oriental shallot and carrot salad - Serves 4

4 skinless, boneless chicken breasts

2 tbsp sweet chilli dipping sauce

For the dressing:

3 medium red chillis, deseeded and finely chopped

2 tbsp nam pla (fish sauce)

Juice of 1 lime

1 tsp sugar

Small handful mint leaves, roughly chopped

For the salad:

1 large carrot, cut into fine matchsticks

6 shallots, finely sliced

½ Chinese lettuce, finely shredded

Rub the chicken with the sweet chilli sauce and roast in the oven at 200C/180F or Gas 6 for 20-25 minutes until cooked through and crisp and sticky on the outside.

While the chicken is cooking, make the dressing by combining all the ingredients in a large bowl.

Add the salad ingredients to the dressing and toss well.

When the chicken is cooked, slice finely and toss with the salad.

Recipes from tenderstem.co.uk and UKShallot.com