Simon Rimmer serves up a tasty duck with caramelized pineapple and cashews dish on Sunday Brunch.

The ingredients are: 2 x duck breasts, 100g sugar, 100ml water, 1 star anise, 1 tsp lightly crushed coriander seeds, 100ml pineapple juice, 1 finely chopped birds eye chilli, 150g desiccated coconut, soaked in 100ml water, 1 pineapple, cut into 25mm pieces, 150g cashew nuts and 1 tbs honey.