Ingredients (7 large snails):
For the dough:
· 600 g of flour
· 1 pck of dry yeast
· 100 g of sugar
· 1 organic lemon
· 2 eggs
· 150 ml of milk
· 100 g soft butter
· ½ tsp cardamom
· 1 teaspoon ground ginger

For the filling:
· 150 g soft butter
· 4 tbsp cinnamon
· 8 tablespoons of sugar

For painting:
· 1 egg yolk
· 3 tablespoons milk
· 1 glass of Chivers Ginger Jam

Preparation
1. Place the flour with the cardamom and ginger in a large mixing bowl. Heat the milk lukewarm (do not cook!). Put together with the sugar and the dried yeast in a tall container and stir well. Leave to stand for 10 minutes until the yeast starts to blister. Then put the milk mixture in the bowl with the flour. Add the soft butter and the eggs and knead everything with the dough hooks to an elastic dough. Covered in a warm place for about 1 hour.
2. Brush out an ovenproof round baking pan with butter. Put the dough on a floured work surface and knead well with your hands again. Roll out about 1 cm thick to a rectangle. Brush with 150g of soft butter. Mix the cinnamon with the sugar and spread evenly over the butter. Roll up the dough from the long side, pressing in between so that the snails do not fall apart. Cut into 7 equal parts and place in the mold. Let it go for another 30 minutes.
3. Preheat the oven to 170 degrees (top and bottom heat). Spread the cinnamon rolls with a mixture of egg yolks and 3 tablespoons of milk and bake in the oven for about 30 minutes. Meanwhile, liquefy the Chivers Ginger Jam in a saucepan over low heat. When the cinnamon buns are done, sprinkle with the ginger jam, let it cool for a short while and serve it lukewarm.

Ingredients (4 people):
For the duck:
· 750 g chicken breast fillet
· salt, pepper

For the pumpkin:
· 1 small Hokkaido pumpkin
· 50 g of bacon
· 1 onion
· 1 cinnamon stick
· 1 tbsp olive oil
· 20 grams of walnuts
· 1 bunch of marjoram
· salt, pepper

For the sauce:
· 1 jar of Chivers Old English Marmalade
· 200 ml poultry stock
· 200 ml of cream
· 2 sprigs of rosemary
· salt, pepper

Preparation
1. Preheat the oven to 80 degrees. Place the chicken breasts with the skin side down in a cold pan. Heat the pan to a medium to high temperature and sauté the chicken breasts until crispy for about 5 to 10 minutes. Turn them once. Remove from the pan, salt and pepper, wrap in aluminum foil and keep in a preheated oven at 80 degrees.
2. For the sauce, cook the Chivers Old English Marmalade in a pan with the poultry stock. Then add the cream and add the rosemary. Bring to a boil until the sauce thickens. Remove the rosemary and season with salt and pepper, then keep warm.
3. Cut the pumpkin into small cubes. Cut the onions into half rings. Leave the bacon in a pan without fat for about 5 minutes over medium heat, add the onions and fry for another 2 minutes. Remove both and fry the pumpkin in the same pan for 4-5 minutes until soft. Add bacon and onions again, season with salt and pepper and refine marjoram with chopped walnuts and a few leaves.
4. To serve, place about 3 tablespoons of pumpkin on the plate. 2 – 3 tablespoons of orange sauce dribble around it. Cut the chicken breasts, put on the pumpkin. Garnish with fresh herbs.