Galton Blackiston cook Blackened Norfolk duckling crown with vegetables on Saturday Kitchen.

Galton says: “This is a great dinner party dish as most of the cooking can be done ahead of time – ready to be finished 15 minutes before you want to eat.”

The ingredients are: 4 tbsp honey, pinch of salt and 1 duck crown (about 2 kg).

For the vegetables: 2 large King Edward potatoes, peeled and cubed then drained, spread on a tray and frozen, 150g fresh petit pois peas, 1 sprig mint, small bunch young spring carrots and turnips, knob of butter and 1 quantity duck stock, reduced to sauce consistency and then finished with a dash of mead, to taste.