Apple Glazed Duck Confit

Meanwhile, roughly chop the hazelnuts. Heat a large frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. While they toast, quarter the apple, discard the core, then chop each quarter into 3 wedges (no need to peel). Once the hazelnuts are toasted, transfer them to a bowl and pop the pan back on medium heat. Add the butter and allow it to melt, then add the apple wedges. Cook, turning occasionally, until golden and starting to soften, 8-10 mins.

Boil your kettle. While the apple cooks, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Pour the boiling water (see ingredients for amount) into a measuring jug with the chicken stock paste and the apple and sage jelly. Stir to combine.

When the apples are golden, pour in the contents of the jug and simmer gently until the sauce is glossy and coating the apple wedges, 6-7 mins. Stir in half the parsley and season with a good pinch of pepper, then remove from the heat.

A few mins before the duck and root veg are ready, put another medium frying pan on medium heat with a drizzle of oil. Add the spinach, garlic and a splash of water. Cook, stirring, until the spinach has wilted, 2-3 mins. Season with salt and pepper and remove from the heat.