Marcus Wareing served up a tasty ploughman’s lunch using cured duck breasts, confit duck legs, spiced blackberry chutney, bread and sharp sheep’s cheese on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients for the cured duck: 2 tbsp fennel seeds, 1 tbsp coriander seeds, 300g rock salt, 200g demerara sugar, 2 tsp five-spice powder, 1 orange, zest only and 4 duck breasts.

For the confit duck: 4 duck legs, 500g duck fat, 2 garlic cloves, peeled, 4 black peppercorns, 2 fresh bay leaves, 2–3 sprigs fresh thyme, 1 sprig fresh rosemary, salt and freshly ground black pepper.

For the spiced blackberry chutney: 1kg blackberries, 4 red onions, diced, 2 apples, peeled and diced, 600g caster sugar, 1 cinnamon stick, 1 red chilli, finely sliced and 200ml white wine vinegar.

To serve: bread, sharp sheep’s cheese, such as Berkswell and fresh blackberries.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.