Simon Rimmer served up duck with prunes, salted caramelised potatoes and kale on Eat the Week with Iceland.

The ingredients are: 2 duck breasts, 50ml sweet sherry, 1 clove of garlic – sliced, 2 tbsp honey, 75ml pomegranate molasses, 150ml chicken stock, 60g prunes and 50g butter.

For caramelised Potatoes, 450g waxy new potatoes e.g. charlotte potatoes (cooked and halved lengthways), 125g sugar, 50ml water, 75g butter and 15g smoked sea salt.

To serve: Blanched kale.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.