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.

Remove the skin from the duck breasts. Reheat the frying pan with 1 tbsp oil on a medium heat. Add the duck and cook for 3-4 mins on each side, then add the tamari and sugar snaps. Cook for 2 mins, or until the duck is cooked (internal temperature should reach 70°C/160°F when checked with a meat thermometer at the thickest part). Once done, allow the duck to rest before slicing. Cover to 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.