Pre-heat your oven to 200°C. Remove and discard the baby turnip stalks and then quarter them. Halve, peel and thinly slice the onion into half moons. Chop the streaky bacon rashers widthways into 1cm wide strips. Drain and rinse the vert lentils in a sieve. Roughly chop the parsley (stalks and all).

Pop the baby turnips and carrots on a baking tray and drizzle over some oil and the honey. Sprinkle on the cumin and a pinch of salt and pepper. Mix with your hands so the veggies are coated and then roast on the middle shelf of your oven until soft and golden, 30-35 mins, turn halfway through.

Meanwhile, remove the duck legs from their pack (discard the fat surrounding the duck) and lay them on another lined baking tray skin-side up. Roast on the top shelf of your oven for 25 mins.

Heat a drizzle of oil in a frying pan on medium heat and add the bacon. Stir and cook until crispy, 5-6 mins, then remove the bacon from the pan. Put your pan back on medium heat and add another drizzle of oil. Add the onion to the pan, stir and cook until really softened and caramelised, 7-8 mins. Pour in the balsamic vinegar, stir and cook for 2 more mins.

Add the bacon back into your pan along with the water (amount specified in the ingredient list). Stir in the chicken stock pot and bring to the boil. Simmer until reduced by half, 5 mins. Add in the crème fraÎche and the drained lentils. Bring back to the boil and remove the pan from the heat. Stir in half the parsley. Taste and add salt and pepper if you feel it needs it, and a splash of water if the lentils are a little dry.

Spoon the creamy bacon lentils into bowls and serve with the confit duck leg on top and the honey roasted roots arranged around it. Sprinkle over the remaining parsley. Enjoy!