Simon Rimmer served up tasty Duck With Cabbage and Chestnuts for the festive season on Sunday Brunch.

The ingredients are: 8 x duck legs, 2 bay leaves, 4 cloves garlic, 500ml stock, 50g butter, Peel 1 orange and Handful thyme.

For the cabbage: 1 small head red cabbage chopped, 1 red onion, sliced, 200ml red wine vinegar, 200g light brown sugar, Cinnamon stick, 1 star anise, 2 bay leaves and 200g vac packed chestnuts, halved.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.