Confit Duck Leg

Pop the carrots on a large baking tray and drizzle over some oil, the cumin, half the honey, a pinch of salt and black pepper. Mix with your hands to coat in the mixture and then pop on the middle shelf of your oven to roast for 30 mins. Meanwhile, remove the duck leg confit from their pack (discard the fat surrounding the duck) and lay them on another baking tray skin-side up. Roast on the top shelf of your oven for 25 mins.

Once the carrots have been cooking for 10 mins, remove them from your oven and add the turnips to the tray. Drizzle over the remaining honey, a drizzle of oil (if the baking tray is dry) and a pinch of salt and black pepper. Mix together then pop back into your oven to roast for the remaining 20 mins.

Heat a drizzle of oil in a frying pan on medium heat and add the bacon. Stir and cook until crispy, 5-6 mins, then remove the bacon from the pan. Pop your pan back on medium heat and add a drizzle of oil. Add the onion to the pan, stir and cook until really softened and caramelised, 7-8 mins. Then pour in the balsamic vinegar, stir and cook for 3-4 more mins.

Add the bacon back into your pan and pour in the water (amount specified in the ingredient list). Stir in the chicken stock pot and bring to the boil. Simmer until reduced by half, 5 mins, then stir in the crème fraÎche and the drained lentils. Bring back to the boil then remove the pan from the heat. Roughly chop the parsley and stir half of it into the lentils.