Paul Rankin served up Duck Potstickers with Hoisin Sauce and Cucumber salad on James Martin’s Saturday Morning.

The ingredients are: 1 x 450g pack of round Chinese dumpling pastry, 200g Chinese cabbage, finely sliced, 2 tsp salt, 120g lean duck meat, 50g duck liver, 50g pork or hard duckfat, 120g minced pork, 1 spring onion, finely sliced, 1 ½ tbsp ginger, finely chopped, 1 tbsp garlic, finely chopped, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 egg, 1 tsp salt and ¼ tsp ground white pepper.

For the sauce: 1 tbsp duck fat or vegetable oil, 1 spring onion, finely sliced, 1 tsp ginger, finely chopped, 1 pinch chilli flakes, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 2 star anise, 2 tbsp rice vinegar or cider vinegar and 150ml duck stock or chicken stock.

For the Cucumber Salad: Cucumber, peeled into ribbons, 1 tsp salt, 1 tsp sugar and Splash rice wine vinegar.

To Garnish: Micro coriander.

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