Simon Rimmer serves up a tasty double duck pie on Sunday Brunch.

The ingredients are: 110g butter, 45g flour, 475ml beef stock, 135ml madeira,1 diced shallot, 125ml port, Salt and pepper, 300g shredded confit duck, 100g diced/sliced smoked duck, 1 diced red onion, 3 diced carrots, 3 sticks chopped celery and Clove of garlic.

For the topping: 500g mashed potato, 300g crème fraiche and 75g finely grated parmesan (plus 25g more for the top).