James Martin showcased a tasty cumin duck with peas and roasted baby beetroots on Saturday Kitchen.

James says: “Duck breasts can take strong flavours and the slightly citrussy flavour of cumin works wonderfully in this easy dish.”

The ingredients for the duck are: 4 tbsp ground cumin, 4 duck breasts and 75g unsalted butter.

For the roasted vegetables: 1 bunch baby beetroots, boiled in their skins until tender, 250g baby shallots, boiled in their skins until tender, 4 tbsp olive oil and 75g unsalted butter.

For the peas: 50g unsalted butter, 200g frozen peas, small handful of flatleaf parsley, 100ml double cream and 200g peas in their pods.

For the gravy: 2 tbsp olive oil, 1 shallot, chopped, 1 garlic clove, chopped, 5 tbsp Madeira and 200ml beef stock.

To serve: pea shoots.