Tommy Banks served up tasty Mallard, Crapaudine Beetroot Slowly Cooked in Duck Fat, Sticky Chicory jam, Linseed Crackers and Pickled Elderberries on James Martin’s Saturday Morning.

The ingredients are: 1 x mallard, prepared.

For the Crapaudine cooked slowly in duck fat: 1 Crapaudine beetroot, sliced, 100g Duck fat and Salt.

For the Chicory Jam: 300g red chicory, 10g duck fat, 100g Banks brothers cape vintage, or alternative wine, 65g light brown sugar, 70g Cider Vinegar, 25g fermented Gooseberry Juice and 25g Red wine vinegar.

For the Linseed Crackers: 45g Potato Starch, 65g cold water, 9g salt, 300g boiling water and 250g brown linseeds.

To serve: Faggot, premade and roasted in the oven.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.