Honey & Sumac Duck Breast

Put the olive oil (see ingredients for amount) and the juice from half the lemon into a small bowl. Squeeze in half the honey and mix together well. Stir in the walnuts and one-quarter of the sumac. Add a small pinch of salt and pepper then set to one side. This is your dressing!

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Stir in the bulgur wheat and a good pinch of salt and pepper and bring back to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck with salt. When hot, fry the duck breasts skin-side down until the skin is golden, 4-5 mins. Turn and cook the flesh side for 1 minute then sprinkle the remaining sumac and honey over the duck. Roll the breast around in the glaze until nicely coated, then pop the duck, skin-side up, onto the tray with the plums. Drizzle over the honey from the pan.

Roast on the top shelf of the oven for 8-10 mins this gives you a medium-rare duck; for well done, roast for 3-4 mins more. IMPORTANT: The duck is safe to eat when the outside is cooked. Return your frying pan to medium-high heat (with a drizzle of oil if the pan is dry). Once hot, add the broccoli with a pinch of salt and pepper. Stir-fry for 1 minute. Add the garlic, cook for 30 seconds then add a splash of water. Cover with a lid and cook until the broccoli is tender, 2-3 mins