Simon Rimmer served up a tasty duck breast with port and red wine sauce on Sunday Brunch.

The ingredients are: 4 x duck breasts, 6 spigs thyme, 4 cloves garlic, Tbs sea salt and 50ml olive oil.

For the sauce : 2 finely chopped shallots, 175ml port, 175ml red wine, 3 sprigs thyme, 1 bay, 800ml chicken stock, Tsp sugar, 50g butter, 50g dried cranberries and 12 roughly chopped vac packed chestnuts.

Serve on blanched kale.

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