James Martin served up tasty pan fried duck breasts with red cabbage, pomegranate sauce and a tabbouleh salad on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g duck breasts scored, 15ml pomegranate molasses and 15ml veg oil.

For the tabbouleh: 200g bulgur wheat, cooked as per pack instructions in pomegranate juice, 50g shelled pistachios, chopped, 50g pine nuts, 1 large bunch mint & parsley, chopped, 100g pomegranate seeds and 1 lemon juice and zest.

For the cabbage: ¼ red cabbage shredded, 1 tsp salt, 1 tsp olive oil, Black pepper and 1 tsp pomegranate balsamic.

For the sauce: 100ml beef stock, 1 tsp pomegranate vinegar, 25ml pomegranate molasses and Knob of butter.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.