Simon Rimmer served up tasty duck with cherries, plums and potatoes on Sunday Brunch.

The ingredients are: 4 x duck breasts, 250ml sherry, 100ml sherry vinegar, zest 1 orange, 75g honey, 10g brown sugar, 75mm piece ginger, matchsticks, 3 cloves sliced garlic, 150g dried cherries and 4 fresh plums, sliced.

For the spuds: 1kg maris piper spuds, 125g duck fat, 2tsp flour and sea salt.

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