Glynn Purnell serves up roast duck breast with goats’ cheese curd, elderflower, peas and radishes on Saturday Kitchen.

Glynn says: “This pretty dish brings together the best of English summer produce. It feels luxurious for dinner parties but takes very little effort to put together.”

The ingredients are: 2 duck breasts, skin-on, trimmed and fat slashed, 5 tbsp dry white wine, 1 fresh thyme sprig, 1 bay leaf, knob of butter, 100ml duck sauce, 100g goat’s curd, 4 tsp elderflower cordial, 150g fresh peas, halved, 3 fresh mint leaves, thinly sliced, 1 tbsp vinaigrette, 5 radishes, halved, 1 punnet pea shoots and sea salt and freshly ground black pepper.