Duck Steaks

Put your chickpeas in a bowl with 2 tbsp olive oil, your ras-el-hanout, your chopped garlic, ¼ tsp salt and a good grind of pepper and give it all a good stir so the chickpeas have a good coating.

Pop your sweet potatoes and your chickpeas on a baking tray, give them a mix and put them in the oven for 30 mins until the sweet potatoes are tender and the chickpeas are golden. 5 mins before the end of cooking, add your spinach to the roasting tin, sprinkle 1 tbsp water over and cover with tin foil (if you have any). Pop it back in the oven for 5 mins.

In the meantime, put your yoghurt in a bowl with the juice of half your lemon and mix. Put aside for later on.

About 12 mins before your sweet potatoes and chickpeas are cooked, season your duck steaks with ¼ tsp salt and a good grind of pepper. Put your frying pan on a medium heat and add 1 tbsp of oil. Pop your duck steaks in the pan and cook for 3 mins on each side. Tip: We Like our duck a little pink but if you like it a little more well done leave it in for 1 or 2 mins more on each side.

Take the duck steaks off the heat, put them on your board and let them rest for 5 mins. While the duck is resting put your tomato purée in a bowl with 3 tbsp water and 1 tbsp of your yoghurt/lemon mixture and give it a good stir.