Seared Duck with Mango, Chilli & Courgetti

Peel the courgettes into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one).

Slice the sugar snaps in half lengthways. Thinly slice the chilli (remove the seeds for less heat). Peel the mango, destone and cut into 1cm cubes. Thinly slice the spring onions.

Heat a medium, dry frying pan on a medium-high heat. Toast the cashews for 2-3 mins, until beginning to brown. Remove and set aside.

Make the pesto: finely chop the coriander. Finely chop half the cashews. Halve the lime. Place the chopped cashews and coriander in a bowl with 1 tbsp oil and the juice from half the lime. Season with sea salt and black pepper.

Score the skin of the duck breasts in a diamond pattern and season both sides with salt and pepper. Place skin-side down in a cold frying pan over low-medium heat. Cook for 8–10 minutes to render the fat until the skin is golden and very crispy. Flip the breasts and cook the flesh side for 3–4 minutes, adding the tamari and sugar snaps for the last 2 minutes, until cooked (internal temperature must reach 63°C/145°F when checked with a meat thermometer at the thickest part). Rest for 5 minutes before slicing; keep warm.

Add the courgette noodles, pesto, mango, chilli and cooked sugar snaps to a bowl. Gently toss to combine. Serve the courgetti topped with the duck, spring onions and remaining cashews. Drizzle with the remaining lime juice.