José Pizarro serves up a delicious pan-fried duck with sherry and pine nut sauce on Saturday Kitchen.

The ingredients are: 50g raisins, 300ml oloroso sherry, 4 x 175-200g duck breasts, 25g caster sugar, 2 tsp sherry vinegar, 1 tbsp red wine vinegar, ¾ tsp arrowroot, 25g pine nuts, toasted, olive oil, for frying, 1 large pumpkin, thinly sliced, skin on, 1 banana shallot, finely diced, 75g girolles, 4 sprigs thyme, watercress sprigs, to garnish and sea salt and freshly ground black pepper.