Duck Breast Grain Bowl With Zingy Cashew Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Strip your mint leaves from their stems, discard the stems

Add your cashew nuts to a small bowl, cover them with boiled water and set aside to soften

Peel and finely chop half your garlic (save the other half for later!)

Cut your lime[s] in half

Pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat

Season your duck breast portion[s] on both sides with salt and pepper

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Once hot, add the scored duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Add the golden duck breast to a baking tray, and put into the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

While the duck is cooking, add your bulgur wheat, chicken stock mix and a pinch of salt to a pot with a lid with 200ml [300ml] [400ml] boiled water

Bring to the boil over a high heat and once boiling, reduce the heat to medium then cook, covered, for 7-9 min or until almost all the water has absorbed

Once done, remove the pot from the heat, fluff with a fork and set aside until later

Meanwhile, wash your spinach and pat it dry with kitchen paper

Drain the soaked cashews and add them to a food processor with most of the mint leaves (save a few for garnish!), coriander, the juice of the lime[s], a handful of spinach (you'll use the rest later!) and the remaining garlic

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 1 tbsp [1 tbsp] [1 1/2 tbsp] cold water, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and pepper and blitz until smooth – this is your zingy cashew sauce

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Stir the refreshed peas, remaining spinach and half the zingy cashew sauce (save the rest for later!) through the cooked bulgur – this is your spinach & pea bulgur

Slice the cooked duck on a clean board