Sally Abe served up a tasty Confit Duck Leg with Borlotti Bean and Wild Mushroom Stew on James Martin’s Saturday Morning.

The ingredients are: 2 Duck legs, Veg oil, Garlic and Thyme.

For the Borlotti beans: 1 Onion, small dice, 1 Carrot, small dice, 1 Celery, small dice, ½ head Garlic, 500g Fresh Borlotti Beans, 2 tbsp Dashi and Water.

For the Mushrooms: 200g Mixed wild mushrooms – such as trompette, girolle, chanterelle, Butter and Garlic.

To serve: Butter, Bean Stock, Salt, 1 tbsp picked curly kale, 1 tbsp Chopped parsley and 1 tsp Chopped garlic.

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