Margan Restaurant Head Chef, Joey Ingram, shares an indulgent recipe for a silky Squid Ink Gnocchi with Spanner Crab Bisque. 3 HOURS PREP | 5 HOUR COOKING | SERVES 10   INGREDIENTS SQUID INK GNOCCHI 2kg Sebago potatoes, scrubbed 2 egg yolks 25g squid ink 400g tipo ‘00’ flour 100g parmesan chees

Crispy skin, smoky flavours and fresh vegetables combine in SUBO Newcastle Head Chef Cooper Hague’s delectable duck recipe. 30 MINS PREP + OVERNIGHT | 1 HOUR COOKING | SERVES 4   INGREDIENTS 2 duck breasts (skin on) 100g salt 100g brown sugar 2 star anise 600ml water   Pea puree100g fre