And if there's one ingredient you should try for just that boldly sweet extravagance, it's fresh figs ... on roasted meat is never redundant. Just think of aromatic crispy duck.

Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and expect a large amount of fat to collect under the bird.

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast duck to barbecued pork. While the roasts are ...