Theo Randall served up a tasty duck ragu with chestnuts and fresh pappardelle pasta for the festive season on Saturday Kitchen.

The ingredients are: 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved), 1 tbsp olive oil, 1 red onion, finely chopped, 2 sticks celery, finely chopped, 1 tsp chopped fresh thyme, 90g cooked chestnuts, finely chopped, 150ml red wine (ideally Valpolicella ), 5 tbsp port, salt and freshly ground black pepper.

For the chestnut garnish: 6 slices thinly cut pancetta, sliced into very fine matchsticks, 90g cooked chestnuts, finely chopped and ½ tsp fresh thyme.

For the pasta: 250g fresh pappardelle, 50g unsalted butter and 75g grated Parmesan, plus extra to serve.

See recipes by Theo in his book titled: My Simple Italian: 100 inspired recipes from one of Britain’s best Italian chefs available from Amazon now.