Crispy Duck and Plum Sauce Noodles

Meanwhile, trim the spring onions then slice thinly. Trim and thinly slice the radish. Halve the plums, remove the stone and chop the flesh into 2cm pieces. Chop the tenderstem into thirds widthways..

Bring a saucepan of water up to the boil with 0.25 tsp salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve, pop back in their pan, drizzle with oil and stir through to stop them sticking together.

Heat a large frying pan over medium heat (no oil!) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.  Remove from the pan and set aside.

Add a drizzle of oil to the pan and pop back on medium heat. Once hot, add the plums and broccoli and half the radish, stir fry until softened for 3-4 mins. Add the honey, hoisin and water (see ingredients for amount), mix together and allow to simmer until the plums are soft and jammy, 5-6 mins.

Have a tidy up if the duck is not cooked.

Once the duck is roasted, remove from the oven, using two forks shred in the baking tray discarding the bone. IMPORTANT: Ensure all the bone has been removed from the shredded pieces. Add the duck pieces and drained noodles to the pan with the veg and stir fry until piping hot and the noodles are coated in the sauce, 3-4 mins.