Mary served up tasty Japanese style roasted duck legs with miso paste, pomegranate molasses and maple syrup on Marty Berry Love To Cook.

The ingredients are: 6 duck legs (about 250g, 900ml chicken stock, 6cm fresh root ginger, peeled and cut into 8, 2 fat garlic cloves, each quartered.

For the sauce: 2 tsp cornflour, 6 tbsp white miso paste, 4 tbsp soy sauce, finely grated zest and juice of 1 lime, 5cm fresh root ginger, peeled and very finely grated, 2 tbsp sesame oil, 6 tbsp maple syrup, 3 tbsp Japanese rice vinegar or white wine vinegar and 2 tbsp pomegranate molasses.

See recipes by Mary in her book titled: Love to Cook: 120 joyful recipes from my new BBC series available from Amazon now.