But when the beautifully squidgy-faced JamesMartin instructs the people of Great Britain to welcome the duck egg into their kitchens, what else am I supposed to do
VictoriaSponge (from JamesMartin - Desserts). and the recipe, though not exclusively his because I have seen it elsewhere and I am sure it is basically the standard approach, was sourced from JamesMartin's 'Desserts'
