Bryn Williams served up a tasty roast honey duck with watermelon salad on Saturday Kitchen.

The ingredients are: 1 x 2.5kg oven-ready whole duck, 1 tsp black peppercorns, cracked, 1 tsp coriander seeds, cracked, 1 tsp sea salt, 200g runny honey and 50ml light soy sauce.

For the salad: ¼ watermelon, flesh cut into cubes, 200g breakfast radishes, trimmed and sliced, 20g fresh coriander, roughly chopped, 6 spring onions, trimmed and sliced, 25–50ml red wine vinegar, 25ml runny honey an d 4 tbsp olive oil.

See recipes by Bryn in his book titled: Bryn’s Kitchen: 5 brilliant ways to cook 20 great ingredients available from Amazon now.