Rick Stein served up a dish he called sea buck duck that include duck breast, sea buckthorns and a chilli and ginger sauce on Rick Stein’s Cornwall.

The ingredients are: 2 x duck breasts (approx. 150g each ), skin scored, rapeseed oil, for frying, 100g sea buckthorn berries, 500ml freshly squeezed orange juice, 5cm piece fresh root ginger, peeled and finely chopped, 1 large garlic clove, finely chopped, 1 lemongrass stalk, finely sliced, 2 spring onions, white section sliced on the diagonal and green parts sliced, 1 bird’s-eye chilli, finely chopped (seeds included), 2 star anise, broken, 1 tbsp nam pla (Thai fish sauce), 1–2 tbsp caster sugar (optional), salt and pepper.

For the greens: 1 tbsp rapeseed or vegetable oil, 1 large garlic clove, chopped, 4cm piece fresh root ginger, peeled and chopped, 1 small head spring greens, finely sliced, 3–4 stalks curly kale, woody stems discarded, leaves finely sliced and 2 tsp soy sauce, to taste.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.