James Martin served up a tasty roast duck with carrots, kale and a blackberry and vinegar sauce on James Martin’s Saturday Morning.

The instruction for the duck are: 1 large duck crown, Salt and pepper and 25g butter.

For the sauce: 200ml veal stock, Splash blackberry vinegar, salt and pepper, knob of butter and 100g blackberries.

To serve: 8 large carrots, peeled, 50g butter, 50g caster sugar, 3 star anise, Water to cover and 200g Kale.

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