Duck Leg in a Mushroom Red Wine Jus

While the duck cooks, trim the orange and purple carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrots onto a large baking tray. Drizzle with oil and honey (see pantry) and season with salt and pepper, then toss to coat.

Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through cooking.

Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).

When the duck has 10-12 mins remaining, add the broccoli to the carrot baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

Meanwhile, heat a small saucepan on high heat with a drizzle of oil. Once hot, add the mushrooms and fry, stirring occasionally, until browned, 5-6 mins.

Pour in the water (see pantry) and bring to the boil, then stir in the red wine jus paste. Reduce the heat to medium, then bubble away until the sauce has reduced by half, 8-9 mins. 

Once glossy and thickened, remove from the heat.

If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

While the jus simmers, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.