300g/10陆oz baby heritage carrots (less than 10cm/4in in length), tops removed
320驳/11录辞锄 cavolo nero, washed, sliced
录 tsp dry-roasted chilli flakes
1 tsp dry-roasted chilli flakes
300g/10陆oz fresh cranberries
1-2 tbsp freshly grated root ginger
2.5cm/1in piece fresh root ginger, peeled, cut into 8 slices
1 lemon, juice only
1 small orange, juice only
1 small orange, peel only, peel removed in one go, then chopped into 8 equal-sized lengths
4 baby shallots, peeled, sliced
4 spring onions, trimmed, cut into 8 slices
1kg/2lb 4oz waxy potatoes such as Vivaldi, skin left on, chopped into 2.5cm/1in cubes
1 tsp fermented black beans (available from Chinese or select supermarkets), rinsed, crushed
700ml/1录 pints chicken stock
1 tsp dried chilli flakes
4-5 tbsp plain flour
salt and freshly ground black pepper
100g/3陆oz soft brown sugar
2 tsp Chinese five-spice powder
1-2 tbsp peanut oil
2-3 tbsp rapeseed oil or goose fat (optional)
2 tbsp rapeseed oil
1 tbsp rapeseed oil
1 tbsp shaoxing rice wine
pinch salt
8 pinches salt
2 generous pinches sea salt flakes
1 tbsp dark soy sauce
2 star anise
陆 tsp ground white pepper
120g/4陆oz oak-smoked bacon lardons
4 quails (about 560g/1lb 4oz in total), cleaned (ask the butcher to do this for you)