Simon Rimmer served up a tasty duck with caramelised pineapple on Sunday Brunch.

The ingredients are: 2 x Goosnargh duck breasts, skin on, 50ml sweet sherry, 50mm piece of ginger in matchsticks, 1 finely chopped red chilli, 1 garlic clove, sliced, 15ml honey, 15g soft dark brown sugar, Half pineapple, 50g butter, 3 finely sliced spring onions, Sticky rice, lime wedges and coriander to serve.