Duck Breast & Lentil Ragout

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potato is cooking, heat a second large saucepan over medium-high heat with a drizzle of olive oil. • Cook leek, stirring, until softened, 5-6 minutes. Add garlic, thyme and the plain flour and cook until fragrant, 1 minute. • Add lentils, chicken stock pot, Worcestershire sauce, the butter (for the veg), water and white wine vinegar. • Reduce heat to low and simmer until slightly reduced, 4-5 minutes.

• Remove label from roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat duck skin dry, then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest. Cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. Season to taste.