Duck Breast

Put a splash of oil in a small saucepan on medium-low heat. TIP: Use a knob of butter instead if you have some. Add the apple, a sprinkle of sugar (if you have some) and a splash of water. Pop a lid on the pan and cook until the apple has softened, 10-15 mins. Remove the lid for the last few mins of cooking time so the apple can thicken. Take the pan off the heat and set aside with the lid on to keep warm.

Season the duck breast with salt and pepper. Make three diagonal cuts into the skin with a sharp knife. Heat a frying pan on medium-high heat (no oil) and lay in the duck, skin-side down. Cook until the skin is golden, 7 mins. Transfer to a lined baking tray, skin-side up. (Keep the pan!). Roast on the top shelf of your oven for 7 mins. Tip: We like our duck pink, if you like it well done give it 15 mins in the oven.

Heat a drizzle of oil in another frying pan on medium heat. Add the chilli, carrot and shallot. Cook until soft, 5 mins. Drain and thoroughly rinse the lentils in a sieve. Once the veggies are soft, add in the lentils and stir in the stock pot and water (amount specified in the ingredient list). Cook for 3 mins, then take the pan off the heat and set aside until it's time to serve.

Once the duck is cooked, remove from your oven and leave to rest for a few mins. Pour out all but a drizzle of oil from the pan you used to fry it and pop on medium-high heat. Once hot, add the spring greens. Season with a pinch of salt and a good grind of pepper. Fry until softened, 3-4 mins.