​Pudding Lane puddings are my favourite. Moist and packed full of natural ingredients and big flavours. 

Why are they called plum puddings if there are no plums in them? Because they are wrapped in cloth, cooked for hours and then they sit 'plum' in their cloths!

Another bit of trivia: Why is it traditional to have at least 13 ingredients in Christmas Pudding? One ingredient for each apostle and one for Christ.

A Christmas joke comes to mind as I write this: What happens to you if you eat Christmas Decorations? You get tinsilitis!

​Although they look similar at a distance, they are hugely different from each other.

Greaseproof paper is exactly that - grease proof. This is because it contains wax which creates a barrier for oily and fatty foods. Hence it is quite suitable to wrap fatty foods such as cheese, sandwiches, etc. However, because of the wax content, it is not suitable to use with heat. Note: It is sometimes referred as wax paper.

Baking paper is paper coated with silicon and therefore can withstand heat up to approx 230 deg. Up to this heat, it is completely non-stick and ideal for baking with sticky items such as sugar, cheese, butter, etc. Note: It is sometimes referred to as parchment paper because it resembles old parchment paper.

And while we are on wraps, I have been informed by a major manufacturer, that cling film is made from polyethylene which is food safe. You need to check various brands to see that it is not made of PVC which can be harmful in a food environment. Cling film shrivels when wrapped around oil, sugar or acidic foods because the food reaches a higher temperature.

The South West region of France is known for its duck dishes and in the recent 'Rellies in France' classes, we cooked duck breast and duck leg in true Midi Pyrenees fashion. I hope that the following information answers a few questions raised about duck meat and duck fat:

Duck meat: 
Why is it so much darker than chicken meat. Unlike chickens, ducks are able to fly hundreds of kilometres and therefore have myoglobin-rich muscle fibres which are a rich dark red colour. Ducks are much less susceptible to salmonella than chickens and can therefore be eaten pink or raw.

Duck fat: 
Ducks are waterfowl and consequently have a large layer of fat between the meat and the skin to act as insulation. This fat can be rendered down to use for cooking potatoes and for cooking duck confit. How healthy is duck fat? Well, it is not as healthy as olive oil, but it is certainly better for you than chicken or pork fat and even butter. Although it is made up of 35% saturated fats which are bad for you, it also has 50% monounsaturates and 15% polyunsaturates which are good for you. 
​
Note: Saturated fats are more harmful to you when heated at high temperatures. Cooking duck on a low heat releases fat whilst cooking to create a crispy skin yet keeping the meat tender underneath. It also prevents the saturated fats from becoming harmful.

​Heat a small dry fry pan (no oil) and add the pepita seeds. Keep stirring and cook on med high heat until they turn a light golden brown. Remove from pan and allow to cool.

In the same dry fry pan, add the pine nuts (again, no oil) and keep stirring on med high heat until light golden brown. Remove from pan and allow to cool. (Be careful, once they start to brown, they burn quickly).

Trim the bases of the sprouts and remove any frayed outer leaves. Cut the sprouts into half through the base and slice very thinly. This will be easier if using a mandolin. Start shaving the sprouts from the pale centre and with the remaining darker outer leaves, shred them with a knife.

Place into a bowl and mix together with the spinach leaves and cubed avocado.

Drizzle with dressing and scatter with seeds.