James Martin served up tasty roast duck breast with cherries and fondant potatoes and red amarinth from the Isles of Scilly on James Martin’s Saturday Morning.

The ingredients are: 2 large duck breasts, scored, ½ tsp ground cinnamon, ½ tsp ground cumin and 2 tbs runny honey.

For the sauce: 100ml madeira, 300ml veal jus, 100g cherries, stoned or mulberries, 2 large potatoes, cut into rounds, 300ml chicken stock, 50g butter, Salt and pepper.

To garnish: Red amarinth leaves (optional).

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.