Just in case any readers are the type who bore easily, let me share a fantastic way to spice up that ol' weekend roast chicken - a crispy Chinese flavoured duck, à la Nigella Lawson.
Now, it does call for Chinese pancakes, which I would love to try to make during a week with slightly less craze, however we subbed in the old tortilla standby.
(If you'd like to try your hand at them, though, I liked this run through of the Chinese pancake process on the BBC Good Food page.)
We also spiced up the duck itself a bit before roasting it with some soy sauce and Chinese 5-spice powder. With the freshest, localist cuke and spring onions atop, along with a good dollop of hoisin sauce - duckilicious.
Dobrou Chut'/ Enjoy.