Simon Rimmer served up duck breast with a aubergine white sauce and labneh on Sunday Brunch.

The ingredients are: 2 x duck breasts and 1 tsp each of smoked paprika, cumin, salt, black pepper, ground cinnamon, cumin, ground cloves.

For the sauce: 2 aubergines, 1 clove garlic, 50g butter, 50g flour, 10g smoked paprika, 300ml milk, 100g feta cheese and 50g labneh to serve.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.