Simon cooks a Sunday roast that begins and ends with some lavish treats, to create a lovely five-course lunch. To start there's a posh drink with a posh nibble: two French classics, a Champagne cocktail and cheese gougères.
For the first course there is a delightful beetroot jelly served with one of its best friends, a pungent horseradish cream.
Next up is smoked cod roe with devilled eggs.
The main course is a roast duck; golden and crisp and unusually stuffed with potato.
And for dessert, Simon's created a gorgeous almond and raspberry pudding.
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