Duck with Squash Bubble and Squeak

Start off by making the yoghurt sauce. Chop the coriander and mint to deliver two tablespoonfuls of each and put into a bowl. Add 200 ml of greek yoghurt to the bowl and season with salt, pepper and lemon juice. Put the bowl in the fridge to allow the flavours to be absorbed.

Start to prepare the bubble and squeak  Recipe   up until the point that it is ready to fry.

Put a thick bottomed pan on a hot heat, when hot add the coriander and cumin seeds and roast for a few minutes. Take off the heat, pour the seeds into a pestle and mortar and thoroughly grind. Slash the skin side of the duck breasts around 1 cm apart. Season the breasts all over with salt and pepper and then with the spices making sure the slashes are full of spice  Picture  .

Put a little olive oil into a large ovenproof pan over a medium heat. Add the duck breast skin side down and cook for four to five minutes until brown and the fat has reduced. Turn over cook for a further two minutes and then put the pan in the oven at 375°F/190°C/Reg5 to finish off for at least five minutes.

Meanwhile cook the bubble and squeak. Use a pointed knife to check that the duck is pink but not bloody, and cut into thick slices. Put the duck on to serving plates and spoon over a little of the spiced cooking oil. Add the bubble and squeak and yoghurt sauce and serve  Zoom   (with moulded bubble and squeak in this case).