1 bunch baby beetroots, boiled in their skins until tender
1 garlic clove, chopped
small handful of flatleaf parsley
pea shoots
250g/9oz baby shallots, boiled in their skins until tender
1 shallot, chopped
200ml/7fl oz beef stock
4 tbsp ground cumin
4 tbsp olive oil
2 tbsp olive oil
75g/2½oz unsalted butter
50g/1¾oz unsalted butter
100ml/3½fl oz double cream
4 duck breasts
5 tbsp Madeira
200g/7oz frozen peas
200g/7oz peas in their pods