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Smoked Silverhill Duck Salad with Clarke Strawberry Dressing
120g Pack Sliced Smoked Duck Breast
3 tbsp Flaked Almonds Toasted
1 Large Orange Rind and Cut into Segments
3 tbsp Rapeseed Oil
2 tbsp Strawberry Vinegar
1 tsp Chopped Chives
1 tsp Honey
100g Clarkes Strawberries Dehulled and diced into cubes
Mixed Salad Leaves to serve
Whisk the orange rind with the vinegar, Rapeseed Oil and Chives Honey to taste.Divide the smoked Duck between the plates. Arrange the orange segments between each duck slice. Sprinkle the diced strawberries over the duck. Mix the salad leaves with the dressing. Arrange in centre of Duck slices. Drizzle any remaining dressing over
Scatter the toasted almonds over and serve.
Bacon, Mozzarella and Pine Nut Salad
Mixed Salad Leaves
Mozzarella 1 ball torn into pieces or 8 small mini balls
Pine Nuts 2 tbsp Toasted
8 slices of streaky bacon grilled until crisp then cut in half
2 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tsp Mustard Dijon
1 tsp Honey
Whisk together the olive oil and vinegar. Add mustard and honey. Season to taste. Divide the salad leaves between the two plates. Sprinkle the mozzarella, pine nuts and dressing over. Scatter the crispy bacon over and enjoy.