Duck with spiced apples and braised beetroot

Preheat the oven to 180C/gas 4.

Remove from the pan and leave to rest.

Place the peeled beetroot on a large sheet of kitchen foil.

Add the onion, garlic, thyme and crushed peppercorns. Seal tightly and place in an ovenproof dish.

Pour in a generous amount of water and cook for 1 hour and 30 minutes, until the beetroot is tender when tested with the point of a knife.

To make the sauce, drain the juices through a sieve into a saucepan.

Add the wine, sugar and vinegar. Bring to the boil and cook for 5 minutes or so, until reduced and syrupy.

Whisk in the butter, season with salt and freshly ground black pepper and keep warm.

Heat a frying pan over a medium heat. Cook the duck breasts for about 8 minutes, skin side down. Turn over and cook for 3 - 4 minutes.

. Meanwhile, to cook the apples, sieve the icing sugar into a hot pan and cook over a gentle heat until caramelised.

. Add the apple slices, sprinkle over the mixed spice and toss until richly coloured.

. Slice the duck breasts and serve with the beetroot, caramelised apples and some wilted spinach.