Preheat the oven to 160°C/gas mark 3

Melt the butter and sugar in a pan, add the golden syrup and tamarind

Mix the cornflakes, plain flour, baking powder, oats and chopped peanuts until well combined

Place the mixture into a silicone lined baking tray. Press down until approximately half an inch thick

Bake in the oven for 15-20 minutes until nicely browned - it is important that the flapjack is well cooked

Remove from the oven and allow to cool

Cut into fingers and spread generously with peanut butter

Preheat the oven to 200°C/gas mark 6

Season the duck breast with salt and ground star anise

Fry the duck breast, skin-side down, in a hot, dry pan until the skin is golden and crispy, then finish in the oven for 7-8 minutes

Remove from the oven and allow to rest to 4-5 minutes. This should result in a medium-rare finish

In a hot pan, sauté the mushrooms in a small amount of oil, season lightly and remove the pan from the heat until ready to serve

Cut the root off the pak choi and separate the leaves. Wash the leaves then cook in boiling chicken stock for 1 minute, remove the pak choi, leaving the pan on the heat, and keep warm until required

Add the tamarind, sherry and star anise to the reduced chicken stock. Reduce by half, check the seasoning

Once ready, place a piece of the flapjack into the centre of each plate. Slice the duck breast and place on top of flapjack. Garnish with the warm mushrooms and pak choi, drizzle over the sauce and serve immediately