Tom Parker Bowles served up a tasty duck and watermelon salad with soy and lemon dressing on Saturday Kitchen.

The ingredients are: 3 duck breasts, skin on, groundnut or sunflower oil, for deep frying, 450g watermelon, peeled, seeds removed and cut into 3cm cubes, 100g red radishes, thinly sliced, 40g beansprouts, rinsed, 2 handfuls watercress, thick stems removed, large handful fresh mint leaves, large handful fresh coriander leaves, 4 spring onions, sliced diagonally and 50g unsalted cashews, dry-roasted.

For the dressing: 1 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp dark soy sauce, 2 bird’s-eye chillies, finely chopped and ½ tsp palm sugar (or caster sugar).

See recipes by Tom in his book titled: Let’s Eat: Recipes from my kitchen notebook available from Amazon now.