Instructions: Preheat oven to 220c/425F/Gas 7.

1 Cook the rice in a pan of boiling salted water or a pressure cooker until soft and fluffy. Drain and leave to one side.

2 Melt the butter in a frying pan with the soft brown sugar and caramelise the plums. After 3-5 minutes add the balsamic vinegar. Trim the excess fat off the duck, score the skin and season.

3 In a separate ovenproof frying pan heat 1 tbsp olive oil and cook the duck skin-side down until the skin is golden and crispy. Turn over and transfer to the oven for two minutes.

4 Remove from the pan and add to the plums. Add 1 tsp soy sauce. Leave to stand so that the duck can absorb the juices. In a saucepan bring the red wine, chicken stock, runny honey, sesame oil, 1 tbsp soy sauce and lime juice to the boil and reduce until the a syrupy consistency.

5 Put the duck breasts and caramelised plums on a plate and serve with the sauce.

6 Heat 2tbsps olive oil in a frying pan. Cook the spring onions and one crushed clove of garlic until softened and then add the rice and coriander.

Mix together and heat through. Season.

7 Heat 1tbsp olive oil in a wok and stir-fry the kale with 2 crushed garlic cloves until wilted. Season and serve with the duck and rice.

8 For the Custard: Heat the milk and double cream in a saucepan. In a bowl mix together the egg yolks and caster sugar.

9 Remove the seeds from the vanilla pod and add the seeds to the eggs. Pour two thirds of the liquid onto the eggs and mix thoroughly. Pour this back into the saucepan with the remaining liquid and, over a gentle heat, stir consistently from side to side until the liquid coats the back of a wooden spoon. Serve with the homemade apple cake.

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