John Gregory-Smith showcased tasty hoisin duck and watermelon skewers with peanut noodles on Sunday Brunch.

The ingredients for the Skewers are: 4 skinless duck breasts, cut into 2cm cubes, 4 tsp Chinese five spice, 500g watermelon, cut into 1 inch cubes, 2 tbsp olive oil, 4 tbsp Hoisin sauce, 1 lime and Sea salt.

For the Noodles: 4 tbsp Peanut butter, 4 tbsp olive oil, 2 tbsp soy sauce, 300g cooked eggs noodles, 6 spring onions, finely chopped, 1 red chilli, deseeded and finely chopped, A large handful of finely chopped coriander leaves and 4 tsp toasted sesame seeds.

See recipe by John in his book titled: Saffron in the Souks: Vibrant recipes from the heart of Lebanon available from Amazon now.