not try these other tasty herb seasoned recipes by a few restaurant chefs.

*** DUCKLING WITH TURNIPS (recipe donated by Stephen Young, Fourways Inn head chef) FOUR PERSONS 1 duckling 2 oz unsalted butter 15 small onions, peeled and boiled for 5 minutes 1 tblsp of chicken fat 1 lb turnips cut and trimmed to look like small eggs 1 tsp sugar 1 level tsp of flour 1 glass dry white wine veal stock, lightly salted bouillon or water salt and pepper 1 clove of garlic finely chopped small bouquet garni (parley, sprig of thyme, 1 bay leaf, small stick of celery, peppercorns) chopped parsley To prepare the duckling: SINGE and draw.

Season the inside with salt and pepper, trussing around the legs and barding it. Brown the duckling slowly on all sides in a pan with 1 ounce of butter, when the butter is golden brown, cover and continue cooking for 25 minutes, it is important to stop the cooking when the juice drained from inside the duck onto a plate, is a clear pink colour.

For the duck to be tender and juicy, the meat should be somewhat undercooked, slightly pink beads should form on the meat as the duck is carved, if the breast slices are a dark colour, the meat will be hard and dry. Careful cooking to just the right point is essential for the success of this delicious but tricky dish. While the duck is cooking prepare the garnish as follows: IN a pan heat 1 ounce of butter and brown the onions, drain them and set aside on a plate.

Add 1 tsp of chicken fat to the butter and saute' the turnips, season with a pinch of salt, when the turnips are lightly browned, sprinkle with sugar which will darken the turnips to a deep gold. When caramelised sprinkle the turnips with flour, brown for two minutes then moisten with white wine, boil to reduce by two-thirds, then cover the turnips with veal stock, lightly salted bouillon or water.

Season with salt and pepper, add the onions, garlic and the bouquet garni, simmer until completely cooked.

When the duck is cooked, place it on a shallow platter. Remove the bouquet garni, put the turnips and onions into the pan used to braise the duck.

The garnish should have cooled down into a rich light mixture, combine this with the dripping from the duck, this will make enough sauce to serve with the duck and turnips.

Shake everything together to deglaze the bottom of the duck pan, correct the seasoning and place the vegetables on either side of the duck, pour the remaining sauce over the duck and sprinkle with fresh herbs.

Try these delicious recipes with herbs CORNISH GAME HEN WITH WILD MUSHROOMS AND HERBS (recipe donated by Gernot Wilke, head chef of the Southampton Princess Hotel) 12 oz game hen polenta wild mushrooms spinach fresh rosemary, thyme, basil, shallots, oregano diced vegetables (zucchini, yellow and red peppers, onions, carrots and potatoes) BONE out game hen.

Soak dried mushrooms in water (20 mins). Drain and saute in olive oil with chopped shallots and oregano. Add polenta to boiling stock.

Mix well and cook 5 mins. Shred spinach and combine all ingredients. Fill game hen with mix and season. Seal in pan and roast in oven. After roasting is complete, let rest 5 to 10 minutes.

Vegetables: Saute all diced vegetables with rosemary and thyme in butter and olive oil. Season. Place all vegetables in round mould and press in tightly.

Bake in oven for 5 minutes.

Presentation: Cut game in half. Place each half breast to breast on plate.

Place vegetable mould onto plate between game hen. Nappe game hen with juice from roasting pan.

*** CHICKEN CURRY (recipe donated by Cindy Low, chef at Flanagan's Irish Pub and Restaurant) 1 whole chicken, cut in pieces (or boneless cut into cubes) 2 stalks of lemon grass, crushed 2 tsp. curry powder 2 tsp tumeric powder 10 fresh red chillies 2 centimetres of ginger, fresh and chopped 2 tblsps onions, chopped 1 can of coconut milk, add some salt and sugar 2 tsp prawn paste (which can be purchased from Miles Market) BLEND together lemon grass, curry powder, tumeric powder, and red chillies.

Heat 3 tblsps cooking oil and fry blended ingredients, adding ginger, onions, and prawn paste till fragrant.

Add in chicken and stir for a few minutes. Add coconut milk and cook for 30 minutes.

Serve with rice.