James Martin served up tasty crispy duck breast with glazed miso aubergine on Saturday Kitchen.

James says: “Double frying duck breasts will give you the crispest skin imaginable.”

The ingredients are: 4 tbsp vegetable oil, plus extra for deep frying and 4 duck breasts, fat trimmed.

For the aubergine: 2 aubergines, diced, 180ml white or dark miso, 160g caster sugar, 50g clear honey, 50g kale, 100g edamame beans, to serve, 4 tbsp white sesame seeds, to serve, 4 tbsp black sesame seeds, to serve and 2 tbsp mixed micro cress, to serve.