Simon cooks a Sunday roast that begins and ends with some lavish treats, to create a lovely five-course lunch. To start there's a posh drink with a posh nibble: two French classics, a Champagne cocktail and cheese gougères. For the first course there is a delightful beetroot jelly served with one of its best friends, a pungent horseradish cream. Next up is smoked cod roe with devilled eggs. The main course is a roast duck; golden and crisp and unusually stuffed with potato. And for dessert, Simon's created a gorgeous almond and raspberry pudding.