Ainsley Harriott served up a tasty Duck Breast with Fresh Plums, Sweet Potato Dauphinoise and Chargrilled Spring Onions on Ainsley’s Fantastic Flavours.

The ingredients for the Dauphinoise: 900g sweet potatoes, peeled, sliced thinly with a food processor or mandolin, 300ml double cream, 200ml full fat milk, 2 cloves of garlic, minced, 1 tsp fresh thyme leaves, 15g butter, cubed, fresh nutmeg, for grating, sea salt & freshly ground black pepper.

For the Duck: 4 x 150g duck breasts, at room temperature, 1 tbsp butter, 2 cloves of garlic, peeled, lightly bashed, 1 sprig of thyme, 1 star anise, 5 whole allspice berries, 4 fat/jumbo spring onions, cut in half lengthways and olive oil, for brushing.

For the Plums: 3-4 large ripe but firm dark plums, stoned, cut into wedges, 120ml red wine, 3 tbsp balsamic vinegar, juice & zest from ½ orange, 1 tbsp honey and 1 tbsp cold butter, diced.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.