Simon Rimmer serve up a tasty duck breast with dauphinoise and red cabbage for the festive season on Sunday Brunch.

The ingredients are: 4 x duck breasts, 800g spuds, peeled and sliced on mandolin, clove garlic, 300ml cream, 200ml milk, 10g grated nutmeg, salt and pepper, 1 head shredded red cabbage, 200g demarera, 200ml red wine vinegar, 1 sliced red onion and serve with red wine gravy and herbs.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.