Tuscan Style Duck Ragu

Halve, peel and chop the onion into small pieces. Pick the sage and thyme leaves from their stalks and roughly chop (discard the stalks). Halve the lemon. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium heat. When the pan is hot, add the onion and cook until soft, 4-5 mins. Add the garlic, thyme and 3/4 of the sage, cook until fragrant, 1-2 mins. Next, add the chopped tomatoes, red wine jus paste, sugar (see ingredients for amount) and water (see ingredients for amount), stir well to combine. Season with salt and pepper, bring to the boil then reduce the heat and simmer until the sauce has thickened, 8-10 mins.

Meanwhile, when boiling, add the rigatoni to the water and cook until tender, 12 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. While everything cooks, pour the olive oil (see ingredients for amount) and a squeeze of lemon juice into a medium bowl. Season with salt and pepper and leave to one side. This is your salad dressing. Thinly slice the radish and pop it into the dressing bowl.

Once the duck is cooked, remove it to a board and use a fork to pull the meat off the bone. Discard the bone. Add the duck to the sauce and stir together. Bring to the boil and simmer until piping hot. Stir half the cheese into the sauce and season if needed with salt and pepper. Add the drained rigatoni to the ragu and combine well to coat the pasta. TIP: Add a splash of water if the ragu is a bit too thick.