Duck tales

As a newly co-habiting couple, Simon and I decided to attempt a Sunday roast together.  This was daunting because (a) neither of us have ever tried this before and (b) neither of us is known for our culinary skill. And rather than stick with plain old chicken, we decided to up the stakes. It is through this move I introduce you to Stanley ( tenuous Tenessee Williams link) the organic duck (see above). I had duck once in Barcelona when I was 21 and always assumed the closest I'd get to cooking it would be sitting near the kitchen in a restaurant.

In fairness, it was Simon who removed the giblets and worked out the timings but I feel I really shined when it came to the seasoning.

With Stanley in the oven, we started on the vegetables - and array of roasted potatoes, sweet potatoes, parsnips, carrots and sprouts.

I haven't peeled a vegetable in approximately ten years and, damn, it shows.

Somehow, the whole process came together and having an oven full of food made me feel like a disciple of Nigella.

Naturally, the boyfriend got stuck into the initial washing up (in a manly fashion, of course) - these hands ain't going near fairy liquid. Superstar.

And in an hour or so Sunday lunch was served! Check. It. Out. Not bad for a first attempt.

The co-habiting lark prevents me from licking the plate, but in terms of the taste factor, you get my point. Amazing.

With that ticked off, there was nothing left to do but enjoy the Sunday papers.