Orange Glazed Duck

Pop the potato in your pan of boiling water. Cook until tender, about 15 mins. Drain in a colander. Tip: The potato is cooked when you can easily slip a knife through. Meanwhile put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon onto the cut side of each tomato half. Pop on the top shelf of your oven. Roast for 20 mins.

Next, prepare each duck breast by scoring the skin gently in a criss-cross pattern. Tip: Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.

Put a frying pan over medium heat and add the duck, skin-side down. As the duck fat melts, pour it into a bowl. Continue until the skin is golden brown and crispy, 5-7 mins (although it may take longer). Turn the duck over and brown the flesh-side. Add the zest of the orange then squeeze in its juice. Coat the breasts then transfer to the tomato baking tray in the oven. Roast for 5 mins.

When the duck goes in the oven, pop the green beans into your second pan of boiling water. Cook until tender, 5 mins. Crush the potato with a potato masher or fork, mix in a splash of olive oil and half of the parsley. Pop a lid on to keep them warm.